SMOKED HADDOCK SALAD WITH POACHED EGGS & CROûTONS

Smoked haddock salad with poached eggs & croûtons image

This bistro-style salad would traditionally feature bacon, so using smoked haddock lends it a touch of unpredictability

Provided by Barney Desmazery

Time 30m

Number Of Ingredients 8

Ingredients

1 tbsp wholegrain mustard
1 tbsp cider or white wine vinegar, plus a splash
5 tbsp olive oil
half a small loaf of French stick , torn into bite-sized pieces
180g pack trimmed French beans
300g smoked haddock
2 eggs
half a head of frisée , split into leaves

Steps:

Whisk the mustard, vinegar, 3 tbsp oil with 1 tbsp of water and a pinch of salt to make a dressing.
Heat the grill to high, scatter the bread on a baking tray and drizzle with the remaining oil. Put on the bottom of the grill and toast for 8-10 mins, tossing every couple of mins until well done.
While the croutons are toasting, boil the beans for 3-5 mins until cooked but slightly crunchy. Scoop them out using a slotted spoon and toss them in a bowl with a little dressing. Lower the heat under the water, add the haddock and gently poach for 5 mins. Lift the fish onto a plate, add a splash of vinegar to the water, break in the eggs and poach them for 3 mins. Lift them onto a piece of kitchen towel to drain.
Tip the leaves into a large bowl and flake over the haddock in large chunks. Add the croûtons and beans plus most of the dressing, then toss everything together. Pile onto 2 plates, top with the eggs, drizzle with the remaining dressing and eat while it's still warm.

Nutrition Facts : Calories 627 calories, Fat 37 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 4.2 milligram of sodium