Packed with flavour and protein, its hard to believe this recipe is on the table in under 20 minutes. Serve as is for a light lunch or with a simple green salad, or alongside buttered new potatoes and steamed seasonal greens for a more substantial supper. This is a recipe to return to time and time again.
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Yields:
1 serving(s)
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Cal/Serv:
577
Ingredients
150g
(5oz) fillet smoked haddock
200ml
(7fl oz) whole milk
100ml
(3½fl oz) cooking milk
½ tsp plain flour
50ml
(2fl oz) double cream
1
egg
Handful fresh chives
Directions
Step 1
Making a pan sauce is a quick and easy way to add flavour. Bring a small, deep pan of water to the boil. Meanwhile, put a 150g fillet of smoked haddock into a small frying pan (skin-side down) and pour over 200ml whole milk. If the fish isn't covered, top up with water.
Step 2
Bring to boil, then simmer gently for 4min until fish is just cooked (it should flake when pushed with a knife). Carefully lift fish out, discard the skin and put fillet on a plate.
Step 3
Cover with aluminium foil to keep warm. Discard all but about 100ml cooking milk and return the pan and milk to the heat. Whisk in ½tsp plain flour and add 50ml double cream. Simmer, stirring occasionally, to thicken.
Step 4
Meanwhile, crack an egg into a cup; add to the simmering water. Simmer egg for 2-3min until white is set but yolk is still soft (test by carefully lifting the egg out of the water with a slotted spoon and pushing gently with your finger).
Step 5
To serve, strain the sauce over the fish, top with the egg and sprinkle over some pepper and chopped fresh chives. Serve with boiled new potatoes or seasonal vegetables.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
