By Stephane Delourme of The Seafood Restaurant, Padstow.
5th to 8th December 2019
By Stephane Delourme of The Seafood Restaurant, Padstow.
For the potato curry, cook the potatoes in boiling salted water for 6-7 minutes until tender, then drain. Meanwhile, heat the oil in a pan, add the mustard seeds and, when they begin to pop, add the onions.
Fry for 7-8 minutes or until the onions are soft and lightly browned.
Add the turmeric and potatoes and some salt and pepper and fry for 1-2 minutes.
Add the pieces of smoked haddock, bring back to a simmer and poach for 4 minutes. Lift out with a slotted spoon, cover and keep warm.
Discard the fish poaching liquor, pour another 5cm water into the pan and bring to a very gentle simmer; the water shouuld be just trembling and there should be a few bubbles rising up from the bottom of the pan.
Add the vinegar, break in the eggs and poach for 3 minutes. Lift out with a slotted spoon and drain briefly on kitchen paper.
To serve, spoon the potato curry into the centre of 4 warmed plates. Skin the haddock and put on top of the potatoes. Put a poached egg on top of the fish and garnish with the sprigs of the coriander.