Sept 4th --- I am out of XL Haddie this week with new haddock coming in to smoke on the 10th. Any orders placed from today can ship out on or after Monday 16th.
Thank you for visiting! Richard
Click to watch Richard Smoking haddock and serving a Cullen Skink !
Eggs Benedict with Finnan Haddie is a great variation for a special breakfast. This is another of Rick Stein’s recipes from his brilliant and beautifully illustrated seafood cook book: “Rick Stein’s Seafood”.
- (Serves 4)
- 1/4 quantity of Hollandaise Sauce.
- 1 lb Finnan Haddie.
- 10 fl oz milk.
- 3 bay leafs.
- 2 slices onion.
- 6 black peppercorns.
- 1 tablespoon white whine vinegar.
- 4 eggs.
- 2 English muffins.
- Coarsely crushed black peppercorns and
- a few chopped chives, to garnish.
- Make the hollandaise sauce and keep it warm, off the heat over a pan of warm water. Bring the milk and 10 fl oz of water to boil in a shallow pan. Add the bay leaves, peppercorns, onions and smoked haddock pieces, bring back to simmer and poach for 4 minutes. Lift out the haddock onto a plate, peel off the skin and keep warm.
- Bring about 2 inches of water to the boil in a medium sized pan, add the vinegar and reduce to a gentle simmer. Break the eggs into the pan one at a time and poach for 3 minutes. Meanwhile, slice the muffins in half and toast them until lightly browned. Lift the poached eggs out with a slotted spoon and drain briefly on kitchen paper.
- To serve, place the mufffin halves on 4 warm plates ad top with the haddock and poached eggs, spoon over the hollandaise sauce and garnish with a sprinkling of crushed black pepper and chopped chives.