Stephane Delourme’s mild potato curry topped with smoked haddock and a poached egg

By Stephane Delourme of The Seafood Restaurant, Padstow.

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Ingredients

  • 4 x 100g pieces of smoked haddock fillet
  • 2tsp white wine vinegar
  • 4 eggs
  • Sprigs of coriander, to garnish

For the potato curry

  • 700g waxy main-crop potatoes, peeled and cut intp 1cm dice
  • 4 tbsp sunflower oil
  • 1 tsp yellow mustard seeds
  • 200g onions, finely chopped 1/2 tsp tumeric powder
  • 4 tomatoes, skinned and chopped
  • 2tsp roughly chopped coriander
  • Salt and freshly ground black pepper

Method

  1. 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.

  2. Fry for 7-8 minutes or until the onions are soft and lightly browned.

  3. Add the turmeric and potatoes and some salt and pepper and fry for 1-2 minutes.

  4. 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.

  5. 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.

  6. Add the vinegar, break in the eggs and poach for 3 minutes. Lift out with a slotted spoon and drain briefly on kitchen paper.

  7. 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.