Smoked haddock with eggs en cocotte

Smoked haddock with eggs en cocotte is a recipe that sounds complicated, looks complicated but is remarkably simple. The “eggs en cocotte” in French means eggs in a pot which is exactly what this recipe is. However, the eggs are in a superbly flavoured sauce and served with poached haddock. Is your mouth watering yet? This recipe is all about timing more than skill but the outcome is worth the effort. The combination is superb and ideal as a starter, Breakfast and Brunch or even as a light main dish.  Finally, when your family and friends discover what you have made will make them speechless. Its worth the work just for that moment!

Smoked haddock with eggs en cocotte

A relatively simple dish that is all a matter of timing not skill. The soft poached haddock with hot toast and egg makes it a perfect recipe.

4.70 from 65 votes

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Course: Breakfast, Brunch

Cuisine: French

Keyword: Cheese, Dairy, Eggs, Herbs, Seafood

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 people

Calories: 393kcal

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Ingredients

 

MetricImperial

• 400 ml milk
• 200 ml double cream
• 1 whole bay leaf
• 1/2 tsp black peppercorns
• 200 g smoked haddock undyed
• 25 g butter plus extra for greasing
• 25 g Plain Flour
• 4 fresh duck eggs free range
• 2 tbsp Parmesan grated
• 1 tbsp chives chopped

Instructions

• Preheat the oven to 170C/150C Fan/Gas 3 and butter 4 small cocotte dishes.
• Pour the milk and cream into a saucepan with the bay leaf and peppercorns and bring to a simmer. Remove from the heat and set aside to “infuse” for 30 minutes.
• Put the pan back onto the heat and bring the liquid back to a simmer, add the haddock and poach gently for 5 minutes, or until the fish flakes apart when pushed.
• Remove the fish from the liquid and flake into a separate bowl.
• Melt the butter in a separate saucepan, then add the flour and whisk together them together.
• Strain the poaching liquid into a jug and measure out 300ml/10fl oz.
• Gradually whisk the liquid into the butter and flour until smooth, then simmer gently for 2–3 minutes, or until thickened.
• Pour most of the sauce over the fish, reserving a little for the top of each egg, and carefully fold to combine.
• Divide the mixture between the moulds, then crack an egg on top of each.
• Spoon over the reserved sauce, sprinkle over the Parmesan and then transfer to a deep roasting tin.
• Pour in enough boiling water to come halfway up the sides of the dishes, then bake for 10–12 minutes, or until the whites are set and the yolks are still runny.
• Garnish with the chopped chives and serve with hot buttered toast.

Nutrition

Calories: 393kcal | Carbohydrates: 11g | Protein: 20g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 53mg | Sodium: 547mg | Potassium: 377mg | Fiber: 0.2g | Sugar: 7g