Natural Smoked Haddock Hash & Poached Egg Recipe

Introduction

This recipe features a simple yet flavorful brunch or lunch dish - poached egg and smoked haddock hash. The dish consists of only a few main ingredients, including leeks, naturally smoked haddock, and eggs, complemented with a little bit of fresh dill. It's a straightforward recipe that highlights the natural flavors of quality ingredients.

Ingredients

• 150 grams of leeks, washed and roughly chopped
• 100 grams of naturally smoked haddock, skin trimmed off and cut into chunks
• 1 tablespoon of olive oil
• A tablespoon of water
• A few sprigs of fresh dill, roughly chopped
• 1 egg
• 1 tablespoon of vinegar (white wine or apple cider) for poaching the egg

Preparation Steps

1. Cook the Leeks and Haddock:

   • In a pan, heat a tablespoon of olive oil over medium heat.
   • Add the leeks and haddock chunks along with a tablespoon of water.
   • Cook gently, allowing the ingredients to sweat together. The haddock cooks quickly, so keep an eye on the pan and remove it from heat once the fish is cooked.

2. Poach the Egg:

   • In a separate pot, bring water to a boil and add a tablespoon of vinegar.
   • Crack the egg into a small bowl, then gently pour it into the water. The vinegar helps the egg white coagulate, keeping it together.
   • Cook the egg for 3-4 minutes, depending on your preference for the doneness of the yolk.

3. Assemble the Dish:

   • Spoon the leek and haddock hash onto a plate. You can use a mold or cookie cutter to give it a nice shape and height.
   • Carefully place the poached egg on top of the hash.
   • Garnish with a sprig of fresh dill.

Conclusion

This poached egg and smoked haddock hash is all about simplicity and letting the quality of the ingredients shine through. The smoked haddock lends a rich, savory flavor to the dish, perfectly complemented by the softness of the poached egg and the freshness of dill. It's a minimalistic yet flavorful dish ideal for a refined brunch or lunch.