Smoked haddock, poached egg and horseradish Crème fraiche on a toasted muffin
150ml crème fraîche
1 tablespoon grated horseradish (or horseradish sauce, to taste)
1 tablespoon chopped fresh dill
Four 150g - 200g pieces smoked haddock fillet
1-tablespoon olive oil
25g unsalted butter, plus extra for muffins
a squeeze of fresh lemon juice
4 large free-range eggs, chilled
4 English muffins
200g fresh rocket leaves, to garnish
Salt and freshly ground black pepper to taste
Mix the crème fraîche with the horseradish and dill and season with
salt and pepper. Set aside.
To cook the fish, place an ovenproof frying pan over a medium heat, and then add the oil then the butter. When foaming, add the haddock and leave to caramelize on side for 2-3 minutes, depending on the thickness of the fish. Turn over and place the pan in the oven for about 2-3 minutes until just cooked through. Take care not to overcook the fish.
While the fish is in the oven, poach the eggs in boiling water until set but still soft in the middle. Remove and transfer to a bowl of warm water to keep warm. Spilt and toast the muffins, then butter generously. Remove the haddock from the oven and squeeze over some lemon juice, Drain the eggs.
Place a muffin on each of four warm plates; top with a piece of haddock then a poached egg. Spoon over some horseradish cream and garnish each one with a pile of rocket leaves and serve immediately.