Smoked Haddock on Sourdough
If anything epitomises an indulgent brunch it’s got to be a combination of flaked smoked haddock, topped with a poached egg and a blanket of slightly sharp, yet creamy, sauce. Here, I make use of the poaching milk from the fish to create a light, but no less delicious, faux hollandaise.
Makes 4 toasts
400g smoked, undyed haddock
About 500ml full-fat milk
1 dried bay leaf
4 slices of sourdough bread A generous pinch of dried chilli flakes
Hot red pepper flakes (optional) 12 spears fresh asparagus 1tbsp butter
1tbsp plain flour
½tsp English mustard ½tsp cider vinegar
4 eggs
Freshly chopped flat-leaf parsley, to garnish
Salt and freshly ground black pepper
Olive oil, for brushing
1 Put the haddock in a snug-fitting saucepan and pour in enough milk to cover. Add a few grinds of black pepper and the bay leaf. Poach on a low simmer for about 5 minutes, until the flesh is opaque. Leave the fish in the milk until cool before removing it. Set aside and reserve the poaching milk.
2 Brush the sourdough bread with olive oil, season and sprinkle with a pinch of chilli/ hot red pepper flakes (if liked). Lightly oil the asparagus. Heat a griddle/grill pan until really hot. Add the bread and toast for 2 minutes on each side, warming the asparagus in the pan at the same time until lightly browned and nutty.
3 Set a small saucepan over a low heat. Add the butter and flour and heat for 2 minutes or so to cook out the flour, then whisk in 125ml of the reserved poaching milk. Bring to a simmer, continuously whisking until you have a smooth, creamy sauce, adding more milk to achieve your desired consistency. Add the mustard and vinegar, stir, taste for seasoning, and set to one side until needed.
4 Next, poach your eggs in a pan of hot (but not boiling) water for about 5 minutes. Place the toasted sourdough slices on a serving board with the flaked fish and asparagus arranged on top, add the soft poached eggs and pour over as much faux hollandaise sauce as you fancy. Sprinkle some freshly chopped parsley over the top to garnish and add a grinding or two of black pepper.