Smoked Haddock Tartlets With Poached Eggs Chives Recipes
SMOKED HADDOCK TARTLETS WITH POACHED EGGS & CHIVES
Gordon Ramsay's step-by-step guide to creating elegant prepare-ahead tartlets
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course
Time 1h40m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1048 calories, Fat 70 grams fat, SaturatedFat 39 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 3.54 milligram of sodium
SMOKED HADDOCK CHOWDER WITH POACHED QUAILS' EGGS
Smoked haddock makes a very fine soup, and this I've adapted from a famous version invented in Scotland, where it is called Cullen Skink. If you add poached quails' eggs to the soup this makes a delightful surprise as you lift up an egg on your spoon. For a main course meal you could use poached hens' eggs to make it more substantial. Either way, it is lovely served with brown bread and butter.
Categories Fish recipes Burns Night and Hogmanay New Year's Eve
Yield Serves 4
Number Of Ingredients 10
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.
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- Start by heating up the oven to 200C/180C fan/gas 6. Then, divide the pastry into 4 equal parts. Roll out each piece thinly, then cut out 4 circles large enough to line 4x12-14cm tartlet tins. Take the circles and press them into the sides of the tin and trim the edges with a knife. Cool it down for 10 minutes in the fridge.
- Next, prick the base and line each tartlet with baking parchment and baking beans. Put the pastry into the oven and blind bake for 10 minutes on a baking sheet. Remove the baking beans and paper and bake for another 5 minutes or until it becomes slightly golden.
- In the meantime, place the smoked haddock in a medium-sized saucepan along with the milk. Add some seasoning to the milk beforehand, such as black pepper. Then, bring the haddock and milk to a steady boil. Turn the heat off and set the saucepan aside to cool down enough so you can handle it. Remove the fish from the milk and strain the milk into a jug.
- For the sauce, wipe the saucepan and put it back on the heat along with the butter. When the butter melts and sizzles, stir in the flour and cook until the mixture has a sand-like consistency. Next, add the poaching milk gradually, stirring well after each pour. Bring it to a gentle simmer over low heat for 5 minutes until you get a white sauce. Remove the sauce from the heat and stir in the Gruyere.
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- Pour the milk into a large frying pan or sauté pan, add the sliced onion and bay leaf and bring to a simmer.
- Carefully place the haddock, skin-side down into the liquid and simmer for two minutes then turn over and simmer for another two minutes.
- Meanwhile, add the white wine vinegar and a pinch of salt to a small saucepan of water and bring it to a rapid boil. Whisk the water to create a vortex then crack an egg into the water and cook for three minutes.
- Lift the haddock out of the milk and set aside on a plate, cover and keep warm in a low oven.
- Strain the milk into a jug through a sieve to remove the onion, then wipe out the pan and return it to the heat.
- Melt 25g/1oz of the butter in the pan then add the flour and cook out for 2-3 minutes. Pour in the reserved milk a little at a time, whisking as it’s added to remove any lumps.
- Add the mustard and check the seasoning and texture. Add a little more milk if necessary to make it thick enough to coat the back of a spoon. Add a squeeze of lemon juice.
- Heat a frying pan until hot, add the last of the butter and the spinach and cook until wilted down and hot through. Drain on kitchen paper then place onto the serving plates.
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