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
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.