Portly Cooks | Poached Smoked Haddock, Black Pudding Crumb, Samphire, Hollandaise Sauce and a Crispy Fried Egg

Smoked Haddock is a fish that can be seen as boring however, it has a fabulous flavour and is relatively cheap too!

  • 200g Smoked Haddock
  • 2 Slices Black Pudding
  • 50g Samphire
  • 1 Egg
  • 2 Tbsp Hollandaise Sauce (I used Atkins and Potts)

Boil the kettle and grab a large pan. Fill the pan with the water and bring to a simmer. Add the haddock and the samphire and cook for about 5 minutes or until the haddock has gone completely opaque.

While the haddock cooks, finely chop the black pudding and in another pan fry until crispy. Move the black pudding to one side of the pan and fry the egg.

Plate up, with the samphire and black pudding on the bottom followed by the haddock, spoon over the hollandaise and finish with the fried egg.

PG

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