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Ingredientes
- 2 x Haddock fillets, unsmoked
- 125 ml White wine
- 125 ml Fish stock
- 125 ml Double cream
- 1 tsp Butter
- 1 x Tomato, skinned and minced
- 1 x Shallot, minced
- 1 bn Spring onions, minced
- 1 bn Chives, minced
- 3 Tbsp. Mashed potato
- 1 tsp Grain mustard
- 1 pch Saffron pwdr
- 1 x Egg
Direcciones
- Heat the butter in a warm pan. Add in the haddock, 4tbsp wine, 4tbsp fish stock and 1/2 c. double cream. Cover and allow to simmer for 4 min.
- In another pan, put the spring onions, mustard and 4tbsp double cream. Fold in the potato and allow to heat through.
- Meanwhile, poach the egg.
- Strain the sauce from the fish and add in 1tsp cream and a healthy pinch of saffron.
- Season and re-heat.
- Put the mashed potato mix in the centre of a plate and place the haddock on top. Put the poached egg on top of the fish and spoon the sauce over. Garnish with minced chives and tomatoes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 726g | |
| Calories 571 | |
| Calories from Fat 303 | 53% |
| Total Fat 34.37g | 43% |
| Saturated Fat 19.35g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 296mg | 99% |
| Sodium 656mg | 27% |
| Potassium 1251mg | 36% |
| Total Carbs 25.96g | 7% |
| Dietary Fiber 5.2g | 17% |
| Sugars 7.86g | 5% |
| Protein 20.85g | 33% |
