The Portly Gourmet

Good food doesn't have to be difficult…

Portly Cooks | Poached Smoked Haddock, Poached Egg and Stir fry Savoy Cabbage | Fish Week

smoked-haddock-poached-egg-savoy-cabbage

Keep it simple, to be fair this one doesn’t get much easier!

  • 200g Undyed Smoked Haddock
  • 4 Savoy Cabbage Leaves
  • 1/2 Red Pepper
  • 1 Egg
  • Seasoning

Simple really… Shred the cabbage, dice the pepper, then in a wok stir fry for about 2 minutes and season liberally. In a frying pan, bring some water to the boil and poach the haddock for about 2 minutes either side.

Then leaving the fish in the water, poach the egg in the same pan until it’s just cooked. That way you should get a nice runny yolk, and that really is it, plate it up and enjoy.

PG

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This entry was posted on February 21, 2017 by in Blog, Portly Cooks.
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