Poached Smoked Haddock Smoked Haddock with Po …

The haddock harmonizes well with the poached egg, because cooking it in flavored milk softens the smoked taste.

The slice of a lemon gives it a fresh touch.

Heat the haddock in the milk with parsley and slice of a lemon to just below boiling point. In a sauté pan or large frying pan, put enough water so that it stands 6-7 inches high. Heat the water until it boils. Turn off the heat, crack the egg and let it slide into the water just above the surface.

Now put a lid on it. After about 3 min, the egg is poached – that is, the egg white is firm, the yolks still a little soft and covered with a delicate layer of egg white. Lift it out with a slotted spoon. Place the haddock fillets on a plate, decorate with the poached egg and a little chives and season lightly with salt and pepper.

Tip: – When poaching, the freshness of the egg is crucial. The egg white should be viscous, because only then it sufficiently coats the egg yolks.

With an older egg, on the other hand, the egg white runs.

– To prevent the egg whites and yolks from separating, you can add 1 tablespoon of salt to 1 liter of poaching water form.

– Never poach more than four eggs at a time to prevent the poaching water from cooling too much. Always put a lid on, you want the eggs to steep in the hot liquid. If the poaching liquid boils, the eggs will not be firm and tender, so

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