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Haddock 'Parker Bowles'




Source of Recipe


Green's Restaurant


List of Ingredients




4 6oz Natural Smoked Haddock Fillets (Skinned)
24 oz Mashed Potato
1 oz Chopped Chives
¼ Pint Fish Stock
¼ Bottle of White Wine
2 Large Shallots
¼ Pint Double Cream
2 Plum Tomatoes (peeled & diced)
3 oz Clarified Butter
½ a Lemon

Recipe



1) 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.

2) Make a creamy mashed potato and finish with chopped chives (keep warm).

3) Melt clarified butter in large frying pan, fry off fillets of haddock until brown, allow to rest.

4) Place chive mash on plate, top with haddock and a hot poached egg, cover with cream sauce, sprinkle with tomato concasse.

Serves 4.