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Soft Boiled Bantam Egg with Creamed Leeks and Arbroath Smokies Recipe Video
|Arbroath smokie/Smoked skinned haddock fillet||2 Medium, skinned, boned (about 300-350 grams)|
|Milk||1 Cup (16 tbs) (for poaching, if using haddock) (Optional)|
|Leek||1 Large, washed, finely shredded|
|Double cream||250 Milliliter|
|Bantam eggs||4 Large|
|Parsley||1 Tablespoon, chopped finely|
|Salt||1 Teaspoon (or to taste)|
|Cracked black pepper||1 Teaspoon (or to taste)|
Calories 1729 Calories from Fat 1055
% Daily Value*
Total Fat 117 g180.4%
Saturated Fat 29.4 g147%
Trans Fat 0 g
Cholesterol 3664.9 mg
Sodium 1389 mg57.9%
Total Carbohydrates 15 g5%
Dietary Fiber 1.7 g6.9%
Sugars 5.7 g
Protein 140 g279.9%
Vitamin A 33.8% Vitamin C 22.8%
Calcium 17.2% Iron 20.4%
*Based on a 2000 Calorie diet
1. Check the fish carefully for any pin-bones, removing any you find with tweezers.
2. If using smoked haddock, poach it in gently simmering milk or water to cover for 3-4 minutes, then drain and break up the flesh into fairly large pieces.
3. Heat the butter in a pan and gently cook the leek for 3-4 minutes until soft, then add the cream and fish.
4. Season lightly and simmer until the cream has reduced down a little and is just coating the fish. Taste and adjust the seasoning if necessary.
5. Meanwhile, soft-boil the bantam eggs by carefully lowering them into a pan of simmering water and cooking gently for 3 1/2 - 4 minutes.
6. Briefly refresh in cold water until the eggs are cool enough to handle, then remove and carefully peel.
7. Divide the creamed fish and leek among warmed-up plates and sprinkle with the chopped parsley and place the egg on top.
8. Grind over a little pepper and serve at once.