Smoked Haddock Clarence Court Recipe
The build-up to Christmas is stressful at the best of times, let alone this year, so we’ve got a fuss-free fish supper recipe for you, recently curated by Chef Corrigan using one of our favourite suppliers, Clarence Court eggs. Using minimal ingredients, and ready in a matter of minutes, this dish would be divine as a speedy Christmas Eve supper between wrapping, or a bolstering Christmas morning breakfast. And if you feel like adding an extra touch of luxury (‘tis the season after all), a torrent of fresh truffle wouldn’t go amiss!
- Place the haddock trimmings, stock, butter, mustard, vinegar and bay leaf in a wide-bottomed pan, large enough to take all the fillets side by side. Bring to the boil then simmer for 4-5 minutes.
- Strain the liquid through a sieve then place back on the heat and cook further over a medium heat to reduce slightly.
- Once reduced, add the haddock fillets, leeks, and eggs and simmer for 2.5 minutes.
- Spoon some mashed potato onto each plate, followed by the haddock fillets (gently so they don’t break apart), then the leeks. Finely, grate each egg on top, then sprinkle some chopped chives. Finish with a few twists of black pepper, some sea salt flakes (not too much as the haddock is salty), and some finely grated truffle for a proper spot of luxury.
4 pieces of undyed smoked haddock fillets, about 120g each, skins reserved
500ml fresh fish stock
100g unsalted butter
1 teaspoon of Dijon mustard
A splash of white wine vinegar
1 bay leaf
4 Clarence Court eggs, boiled for 8 minutes exactly
1 small leek, sliced into strips (white part only)
1 tablespoon of finely chopped chives
Mashed potato to serve