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Ingredient
Quick Haddock and Egg
Introduce
Chef :
Mark WheatleyQuick Haddock and Egg
Haddock and egg is a classic combination, but adding a simple lemon parsley and a cream butter sauce takes this to another level. Quick, healthy(ish!) and unbelievably tasty. Served with crusty buttered rolls for a light meal, or potatoes/chips for a hearty dinner.
Ingredient
Food ration :
4 servingsCooking time :
15 minutes
70 g
salted butter
200 ml
single cream
Cooking instructions
* Step 1
Boil the eggs for 5-6 minutes, place in a pan of cold water when done.
* Step 2
Add the butter to a large flat pan, when nicely hot add the chopped onion. Sauté for 2 minutes.
* Step 3
Add the haddock and cover the pan. Add the seasoning. Cook whilst covered for 5-8 minutes, depending upon the thickness of the fish.
* Step 4
When the fish is cooked remove it and keep warm. Leave as much of the onion and butter in the pan as you can.
* Step 5
Add the parsley, lemon and cream and stir. Whilst this sauce is heating up peel the eggs and chop them. Add these to the sauce and heat through.
* Step 6
Plate the fish, and pour the sauce over the top.
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