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Haddock 'Parker Bowles'




Source of Recipe


Internet


List of Ingredients




4 6 ounce smoked haddock fillets, skinned
24 ounces mashed potatoes
1 ounce chopped chives
1/4 pint fish stock
1/4 bottle of white wine
2 large shallots
1/4 pint double cream
2 plum tomatoes, peeled and diced
3 ounces clarified butter
1/2 a lemon
tomato concasse

Make a white wine fish sauce by reducing shallots with white wine until lightly syrupy. Add cream and reduce until it coats the back of a spoon. Pass through a sieve and add the juice of half a lemon. Make creamy mashed potatoes and finish with chopped chives,keep warm. Melt clarified butter in large frying pan, fry off fillets of haddock until brown, allow to rest. Place chive mash on plate, top with haddock and a hot poached egg, cover with cream sauce, sprinkle with tomato concasse.


Recipe