Sunday, 14 February 2016
Smoked haddock, spinach and a poached egg
The potatoes are started way ahead of anything else - chop, par boil, and then put into hot oven dish in olive oil - for 40 minutes. Everything else starts 25 minutes later ....
Then, put the water for poaching the eggs on to boil, add a splash of cider vinegar.
Now, get 2 pans ready 1 medium frying pan for the fish, and a second wok or large frying pan for the spinach.
Next, coat the fish, lightly, with olive oil.
Put the pans on to heat.
When they are hot - put the fish, skin side down into frying pan. Break eggs into water, count to 10 and turn off. Splash cold water into hot wok - follow by spinach leaves and shredded spring onion - toss about.
Turn the fish over. Turn the other pans off ..... wait for 2 minutes.
Serve... the potatoes should be crispy, the fish should be just done, the spinach wilted - and the egg yolk oozy.