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Poached Smoked Haddock Monte Carlo

Gently smoked haddock fillets served with spinach, poached eggs, and a rich white wine cream sauce with Monte Carlo panache.

DinnerSeafoodFrenchSmoked HaddockPoached Eggs
Estimated Nutrition
Calories
1208
kcal / serving
4832.1 kcal total
Carbs
25.6g
per serving
102.4 g total
Fat
98.8g
per serving
395.2 g total
Protein
48.6g
per serving
194.5 g total
Cook Time
80
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
50
ml
White Wine Vinegar
Dairy
25
g
Butter
For the fish stock
25
g
Butter
For the white wine sauce
800
ml
Double Cream
1.3
l
Milk
For poaching
4
piece
Eggs
Free-range
Fruits
2
slices
Lemon
Liquids
300
ml
White Wine
1
l
Fish Stock
Homemade
NutsSeeds
2
sprigs
Thyme
For the fish stock
2
piece
Bay Leaves
For the fish stock
1
handful
Parsley
Stalks
10
piece
White Peppercorns
Whole
2
sprigs
Thyme
For the sauce
1
piece
Bay Leaf
For the sauce
1
piece
Salt
To taste
1
piece
Black Pepper
Freshly ground, to taste
1
piece
Bay Leaf
For poaching liquid
2
piece
Cloves
10
piece
Black Peppercorns
115
g
Chives
Finely chopped
OilsFats
50
ml
Olive Oil
Seafood
1
kg
White Fish Bones
Washed and chopped
700
g
Smoked Haddock
Pin boned, skin on
Vegetables
1
piece
Onion
Sliced, for the fish stock
115
g
Leek
Chopped
115
g
Celery
Chopped
115
g
Shallots
Sliced
115
g
Button Mushrooms
Sliced
1
piece
Onion
Halved, for poaching liquid
500
g
Spinach
3
piece
Tomatoes
Skinned, seeds removed and cut into diamonds

Method

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