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smoked haddock and potato chowder with a poached egg

Smoked Haddock and Potato Chowder with a Poached Egg

Ingredients

30ml/2tbsp vegetable oil
1 onion, chopped
2 large potatoes, peeled and diced
2 cloves garlic finely chopped
1 leek, cleaned and sliced
10ml/2tsp mild curry powder
600 ml/1pt of chicken stock (a cube is fine)
300ml/½pt of double cream
675g/1 ½lb natural dyed smoked haddock, skinned and diced
1 can (150g) sweetcorn, drained
4 large British Lion eggs – poached as below
chopped parsley to garnish

 
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Paul Merrett says: "Chowder is really a thick soup – this version is more of a main meal. The egg is the perfect way to finish this dish."

Preparation: 10 mins
Cooking: 15-20 mins
Serves 4

Method

  1. Heat a large pan and add the oil, onions and potatoes. Sauté for 3-4 mins until soft, but not coloured. Stir in the garlic, leeks and curry powder and cook for 1 min, stirring.
  2. Add the stock, cover and simmer for 8 mins or until the potatoes are tender.
  3. Stir in the cream, haddock and corn and simmer gently for a further 5-6 mins or until the fish flakes easily. Season to taste. Divide between four bowls and top each with a poached egg (see guide below). Scatter over parsley and serve.

Egg Poaching

  1. Put a pan of water on to boil. The pan should be high sided and filled to the top.
  2. As the water begins to simmer add a good splash of vinegar (malt, white or red wine or whatever vinegar you have). The vinegar will aid coagulation. The water should be no more than barely simmering.
  3. Stick a spoon in the water and give it a whirl. This whoosh of water will help the eggs into a pleasing shape. Now crack in the eggs, one at a time. Do this as gently as possible and as close to the water as possible.
  4. The eggs should whirl around a bit and you will see them start to set.
  5. Give each egg a good 3 mins before gently lifting them to the water’s surface with a slotted spoon and giving them a prod. They should feel firm on the outside and a little squishy towards the middle.
  6. Lift out each egg and plunge into iced water. This will stop the cooking process.
  7. The eggs can be stored in the water, in a fridge for up to 24 hours before using.
  8. To re-heat simply plunge the eggs back into simmering water for 2 minutes.