Smoked Haddock Tartlets With Poached Eggs Chives Recipes

SMOKED HADDOCK TARTLETS WITH POACHED EGGS & CHIVES

Steps:

• Heat oven to 200C/180C fan/ gas 6. Divide the pastry into 4, thinly roll out each piece, then cut out 4 circles big enough to line 4 x 12-14cm tartlet tins. Press the pastry into the sides of the tin and trim the edges with a knife. Place in the fridge to cool for 10 mins, then prick the base and line each tartlet with baking parchment and baking beans. Bake for 15 mins on a baking sheet, remove the beans and paper, cook for 10 mins more until golden, then remove from the oven.
• While the pastry is cooking, place the haddock in a medium saucepan with the milk. Season the milk with a little black pepper, place on the heat and bring to a steady boil. Turn off the heat, then set aside until cool enough to handle. Remove the fish from the milk and strain the milk into a jug.
• To make the sauce, wipe out the haddock pan and place back on the heat with the butter. When the butter has melted and is starting to sizzle, stir in the flour and cook until combined to a sandy consistency. Gradually stir in the poaching milk, stirring well after each addition, then gently simmer over a low heat for 5 mins until you have a smooth white sauce. Take the sauce off the heat, then stir in the gruyère.
• Break the haddock into large flakes into a bowl and discard the skin and any bones. Tip the egg yolks and mustard in with the haddock, then stir in the cheese sauce.
• Divide the filling between the tartlet cases, then bake for 20 mins until the filling is puffed up and golden brown like cheese on toast. Leave the tarts to cool slightly while you get the rest of the ingredients ready.
• To serve, poach 4 eggs (see video link, above). Gently melt the butter in a small saucepan, then add the chives. At the last minute, lightly toss the spinach leaves with a drizzle of oil and a sprinkling of coarse sea salt, then you're ready to plate up.
• To plate up like a professional, overlap the spinach leaves around the plate in a petal formation. Sit the tartlet on top of the spinach in the middle of the plate. Gently place a poached egg in the centre of each tartlet. Spoon some chive butter over each egg and serve straight away.

SMOKED HADDOCK CHOWDER WITH POACHED QUAILS' EGGS

Steps:

• Start by placing the haddock pieces in a large saucepan, pour in the milk and 18 fl oz (500ml) water, season with pepper (but no salt yet) and add the bay leaf. Now gently bring it up to simmering point and simmer very gently for 5 minutes before taking it off the heat and pouring it all into a bowl to steam for 15 minutes. Meanwhile, wipe the saucepan with kitchen paper and melt the butter, add the chopped onion and let it sweat very gently, without browning, for about 10 minutes. By that time the haddock will be ready, so remove it with a draining spoon (reserving the liquid) to a board, discard the bay leaf and peel off the skin. Next, stir the flour into the pan to soak up the juices, then gradually add the reserved fish-cooking liquid, stirring after each addition. When that's all in, add half the haddock, separated into flakes. Now pour the soup into a liquidiser or food processor and blend thoroughly. After that, pass it through a sieve back into the saucepan, pressing through any solid bits of haddock that are left to extract all the flavour. Discard what's left in the sieve then separate the remaining haddock into flakes and add these to the soup. Taste it now and season with salt, pepper and lemon juice and leave to one side to keep warm. Now poach the eggs: pour boiling water straight into a medium-sized frying pan and place over a heat gentle enough for there to be the merest trace of bubbles simmering on the base of the pan. Break the 8 quails' eggs (or 4 hens' eggs) into the water and let them cook for just 1 minute. Then remove the pan from the heat and let the quails' eggs stand in the water for 3 minutes, and the hens' eggs for 10, after which time the whites will be set and the yolks creamy. Use a draining spoon and a wad of kitchen paper underneath to remove the eggs, place 2 quails' eggs (or one hen's egg) in each warmed serving bowl, ladle the soup on top and serve sprinkled with the chopped parsley.