Smoked haddock salad with poached eggs & croûtons

Name: Smoked haddock salad with poached eggs & croûtons
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp wholegrain mustard; 1 Tbsp cider or white wine vinegar, plus 1 tablespoon; 5 Tbsps olive oil; 1 small half a of French stick, torn into bite-sized pieces; 180 grams pack trimmed French beans; 300 grams smoked haddock; 2 eggs; 1 leave half a head of frisée, split into

If you want to add more dairy free and pescatarian recipes to your recipe box, Smoked haddock salad with poached eggs & croûtons might be a recipe you should try. This main course has 2246 calories, 74g of protein, and 141g of fat per serving. This recipe serves 2. From preparation to the plate, this recipe takes around 30 minutes. A mixture of wholegrain mustard, pack beans, haddock, and a handful of other ingredients are all it takes to make this recipe so tasty. If you like this recipe, take a look at these similar recipes: Ratatouille With Poached Eggs and Garlic Croutons, Ratatouille with Poached Eggs and Garlic Croutons, and Smoked Haddock Kedgeree, Quails Eggs And Curried Mayonnaise.

Instructions

Whisk the mustard, vinegar, 3 tbsp oil with 1 tbsp of water and a pinch of salt to make a dressing.

Ingredients you will need

Mustard

Vinegar

Water

Salt

Cooking Oil

Equipment you will use

Whisk

Heat the grill to high, scatter the bread on a baking tray and drizzle with the remaining oil. Put on the bottom of the grill and toast for 8-10 mins, tossing every couple of mins until well done.

Ingredients you will need

Bread

Toast

Cooking Oil

Equipment you will use

Baking Pan

Grill

While the croutons are toasting, boil the beans for 3-5 mins until cooked but slightly crunchy. Scoop them out using a slotted spoon and toss them in a bowl with a little dressing. Lower the heat under the water, add the haddock and gently poach for 5 mins. Lift the fish onto a plate, add a splash of vinegar to the water, break in the eggs and poach them for 3 mins. Lift them onto a piece of kitchen towel to drain.

Ingredients you will need

Croutons

Haddock

Vinegar

Beans

Water

Egg

Fish

Equipment you will use

Kitchen Towels

Slotted Spoon

Bowl

Tip the leaves into a large bowl and flake over the haddock in large chunks.

Ingredients you will need

Haddock

Equipment you will use

Bowl

Add the crotons and beans plus most of the dressing, then toss everything together. Pile onto 2 plates, top with the eggs, drizzle with the remaining dressing and eat while its still warm.

Ingredients you will need

Beans

Egg

Equipment

Ingredients

Servings:

1Tbsp

wholegrain mustard 1Tbsp

cider or white wine vinegar, plus 1 tablespoon 5Tbsps

olive oil 1small

half a of French stick, torn into bite-sized pieces 180grams

pack trimmed French beans 300grams

smoked haddock 2

eggs 1leave

half a head of frisée, split into

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.