Monte Carlo Smoked Haddock

Ingredients

• 2 fillets of Smocked Haddock
• 800ml Milk
• 1 Onion
• 1 Bay Leaf
• 2 Cloves
• 1 tsp Black Peppercorns
• 500g Spinach
• 2 Tomatoes
• 1 tsp White Wine Vinegar
• Eggs

Sauce:

• 25g Butter
• 2 Shallots
• 4 Mushrooms
• 2 Sprigs of Thyme
• 1 Bay Leaf
• Glass of White Wine
• 500ml Fish Stock
• 150ml Double Cream
• Chives

Method

1. For Sauce, over a low heat fry Shallots in Butter (5 mins)
2. Add Mushrooms, Thyme and Bay Leaf and continue to fry (5 mins)
3. Turn up the heat, add White Wine and reduce by half
4. Add the Fish Stock and reduce by 2/3
5. Finally add Double Cream and Chives, simmer (5 mins)
6. For fish bring Milk, Onion, Bay Leaf, Cloves, and Peppercorns to near boiling point
7. Gently place fish into milk (skin side up) and poach (5 mins)
8. Remove fish and peal off the skin
9. Meanwhile wilt the Spinach
10. Place Tomatoes in boiling water, then remove skin and seeds, then chop into chunks
11. Poach the Eggs in boiling water and White Wine Vinegar (3 mins)
12. To Serve, place fish onto dish cover with Spinach, then the poached Egg
13. Surround fish with Tomatoes and pour over plenty of Sauce
14. You can serve with mash Potatoes – if your greedy like me