Soft Boiled Bantam Egg with Creamed Leeks and Arbroath Smokies Recipe Video
Ingredients
| 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) | |
| Butter | 2 Teaspoon | |
| 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) |
Nutrition Facts
Serving size
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 mg1221.6%
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
Directions
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.
MAKING
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.
SERVING
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.
Chef
