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Soft Boiled Bantam Egg With Creamed Leeks And Arbroath Smokies

Lynxfood's picture
Arbroath smokies are making a bit of a comeback and maybe in the past the bones and skin may have been a bit off putting but in this recipe the hard work is done before it goes on the plate. Bantam eggs are about two thirds of the size of a hens egg so make a less filling starter or brunch dish.
Ingredients
  Arbroath smokie/Smoked skinned haddock fillet 2 Medium, skinned, boned (about 300-350 grams)
  Milk 1 Cup (16 tbs) (for poaching, if using haddock) (Optional)
  Butter 2 Teaspoon
  Leek 1 Large, washed, finely shredded
  Double cream 250 Milliliter
  Bantam eggs 4 Large
  Parsley 1 Tablespoon, chopped finely
  Salt 1 Teaspoon (or to taste)
  Cracked black pepper 1 Teaspoon (or to taste)
Directions

GETTING READY
1. Check the fish carefully for any pin-bones, removing any you find with tweezers.
2. If using smoked haddock, poach it in gently simmering milk or water to cover for 3-4 minutes, then drain and break up the flesh into fairly large pieces.

MAKING
3. Heat the butter in a pan and gently cook the leek for 3-4 minutes until soft, then add the cream and fish.
4. Season lightly and simmer until the cream has reduced down a little and is just coating the fish. Taste and adjust the seasoning if necessary.
5. Meanwhile, soft-boil the bantam eggs by carefully lowering them into a pan of simmering water and cooking gently for 3 1/2 - 4 minutes.
6. Briefly refresh in cold water until the eggs are cool enough to handle, then remove and carefully peel.

SERVING
7. Divide the creamed fish and leek among warmed-up plates and sprinkle with the chopped parsley and place the egg on top.
8. Grind over a little pepper and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Servings: 
4

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