This is a creamy version of scrambled eggs and the eggs kind of act as a sauce for the smoked haddock. Buy natural smoked haddock and not the yellow dyed stuff as it looks totally unnatural a glowing shade of yellow.
500g smoked haddock fillet enough milk to cover and poach the haddock
6 Clarence Court Old Cotswold Legbars
salt and freshly ground black pepper
100ml double cream
80g butter, cut into small pieces
1tbs chopped green herbs, like parsley, chives or chervil
Cut the haddock into four even-sized portions, leaving the skin on. Place the fillets in a saucepan, season and cover with milk. Bring to the boil and simmer for 2-3 minutes.
Meanwhile put the eggs in a thick-bottomed saucepan with the cream and 60g of the butter, season and cook on a very low heat for about 5 minutes, stirring constantly until the eggs are nice and creamy.
Melt the remaining butter in a pan with the herbs. Spoon the eggs onto warmed serving plates. Remove the haddock from the milk and remove the skin. Place the haddock on the eggs and spoon the butter and herbs on top.