Smoked pollack with poached egg from The River Cottage Fish Book by Hugh Fearnley-Whittingstall and Nick Fisher (UK)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute smoked haddock for pollack.

  • wester on September 16, 2011

    Excellent. The smooth egg yolk complements the smoked fish perfectly. I did feel I would have liked more eggs relative to the fish, something like 250 g fish with 4 or 6 eggs would be perfect. I made this with smoked gurnard. I used the poaching milk to make mashed potatoes, which also went very well with it. I will put some nutmeg in the spinach next time, or use a different vegetable.

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