Smoked Fish And Poached Egg
|Smoked fish pieces||12 Ounce (2 Pieces, 175 Gram / 6 Ounce Each)|
|Butter||1 1⁄2 Ounce (3 Tablespoon , 40 Gram)|
|Freshly ground black pepper||To Taste|
|Fennel sprigs/Parsley sprigs||1|
Put the smoked fish in a buttered dish, dot with two-thirds of the butter and add the milk. Cover with vented cling film (plastic wrap) and cook on full for 3—4 minutes, turning once. Season and keep warm.
Break the eggs into 2 buttered individual dishes and pierce the yolks carefully with a cocktail stick (toothpick) to prevent bursting. Cook on medium for 1 1/2—2 minutes.
Put the fish on 2 heated plates, add the remaining butter and the poached eggs.
Garnish with sprigs of fennel or parsley and serve with wholemeal (whole-wheat) bread and butter.