Stuart Ralston, Aizle
Finnan Haddie with Poached Egg
- 400-500g piece of Finnan Haddie
- 300m full fat milk, or enough to cover the fish
- 1tbsp unsalted butter
- 1tbsp cornflour
- 4 Scottish free-range eggs, I use www.smashin-eggs.com
- 50ml white wine vinegar
- 500ml water
- 2 English muffins
- 2 pinch of smoked paprika or cayenne pepper
- Place the water and white wine vinegar in a large pot and bring to boil, then turn down to a simmer. Swirl the water with a wooden spoon to create a whirlpool, then drop the eggs in and cook for 3-4 minutes.
- Place the fish into a deep saucepan and cover with milk and a pinch of smoked paprika. Cook on a low to medium heat, just hot enough to simmer the milk, for around 8 minutes or until the fish is tender and translucent in the middle. Remove the fish from the pan and place on a paper towel to remove excess milk.
- To make a smoked fish sauce, form a smooth paste with the cornflour by mixing in a little water. Then whisk this into the milk from the pan and cook for couple of minutes until the milk thickens.
- To serve, toast the muffins and top with the Finnan Haddie, then with the poached egg. Finish by spooning over some of the sauce, and top with a pinch of cayenne pepper.