A delicious and satisfying meal with a twist.


  • 570 ml milk
  • 1 onion (peeled and halved)
  • 1 carrot (peeled and roughly chopped)
  • 1 large bay leaf
  • a few fresh parsley stalks
  • 1 tsp black peppercorns
  • finely grated rind of one lemon
  • 4 finnan haddock (or similar small, split smoked haddock, each approx 175-225g, fins removed)
  • 4 fresh eggs
  • 150 ml cream
  • 3 tblsp chopped fresh parsley
  • salt, if necessary, and freshly ground black pepper


  • Put the milk, onion, carrot, bay leaf, parsley stalks, peppercorns and lemon rind into a saucepan.
  • Cover and bring to the boil, then reduce the heat and simmer gently for 30 minutes.
  • Strain the milk into a large frying pan, discard the vegetables, and bring to the boil.
  • Add the haddock, skin side up, and cook gently for 3 minutes or until the flesh flakes easily.
  • Take care not to overcook it.
  • Lift the haddock out of the pan with a fish slice, and place, skin side down, in a shallow ovenproof dish.
  • Cover with foil and put in a very low oven, 110°C (225°F, Gas .25) to keep hot.
  • Poach the eggs in the stock remaining in the frying pan, lift them out with a fish slice and place one on top of each haddock.
  • Cover again with foil.
  • Boil the stock remaining in the pan until reduced to about 150ml/5fl oz.
  • Meanwhile, in a separate saucepan, bring the cream to boiling point and stir in two-thirds of the chopped parsley.
  • Strain the reduced stock into the cream and continue to boil it gently for 2-3 minutes.
  • Strain the juices from the oven dish into the sauce, taste and add salt if necessary.
  • Carefully lift the haddock onto heated individual plates, spoon the sauce over them and sprinkle with the remaining chopped parsley.
  • This is delicious served simply with wholemeal bread.

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entertaining light meals and snacks