Poached Smoked Haddock & Tarragon Sauce

Serves 3-4

Ingredients

300ml milk
300ml double cream
300ml white wine
1pk smoked haddock (500g)
1 lemon (zest and juice)
75g butter
handful fresh tarragon (finely chopped) or 1 tsbp dried
250g basmati rice (cooked according to packet instructions)
1 free-range eggs EACH (poached - see below)

Method

•(Cook the rice)
•Pour the milk, double cream and wine into a saucepan and bring to the boil
•Add the smoked haddock and poach for 3-4 minutes, or until just cooked
•Using a slotted spoon, remove the smoked haddock from the pan and set aside. You may need to do this in batches
•Boil the poaching liquid over a high heat until the liquid has reduced by half
•Add the lemon zest and juice, butter and tarragon. Reduce the heat and leave to simmer for 3-4 minutes, or until thickened.
•Poach the eggs (see below)
•To serve, spoon the cooked basmati rice on the centre of the plates
•Carefully place the poached smoked haddock on top of the rice. Pour over the tarragon sauce and top with a poached egg.

Poaching Eggs

•Bring a pot of water to the boil (about 10cm / 4inches deep)
•Add a pinch of salt and a splash of vinegar
•Carefully crack the egg into a cup
•Stir water vigourously with a spoon to create a whirl in the middle
•Gently pour the egg from the cup into the pot. Probably best just to do 2 at a time
•Simmer gently for 2-3minutes until egg is soft
•Remove with a slotted spoon

Tips

•Before cracking set the eggs into boiling water for 20seconds (this helps prevent the eggs from seperating)

•Poached eggs can be prepared in advance. Once cooked set into ice cold water. This prevents them from cooking any further. Refresh in nearly boiling water just before serving