Poached haddock and egg with mustard sauce

Poached haddock and egg with mustard sauce

Home Comforts
Yuki Sigura

The only dish my grandad was allowed to make and – given my gran was such a great cook – that means a lot. It’s simple but it tastes great. You must use proper natural smoked haddock to make it, none of ‘that sprayed stuff ’, as grandad used to call it.


Quantity Ingredient
500ml whole milk, plus more if needed
1/2 onion, thickly sliced
1 bay leaf
2 x 175g natural smoked haddock fillets, pin-boned, skin on
sea salt
freshly ground black pepper
2 tablespoons white wine vinegar
2 large eggs
40g unsalted butter
1 tablespoon plain flour
1 tablespoon english mustard
1/2 lemon, juiced
200g baby spinach leaves


  1. Preheat the oven to 140°C. Pour the milk into a large sauté pan, add the sliced onion and bay leaf and bring to a simmer.
  2. Carefully place the haddock, skin-side down, into the liquid and simmer for two minutes, then turn and simmer for another two minutes.
  3. Meanwhile, bring a small saucepan of water to the boil, add salt and the white wine vinegar, whisk to create a vortex, then crack one egg into the water and cook for three minutes. Remove with a slotted spoon and place straight into iced water, then repeat with the second egg. Keep the pan of water simmering.
  4. Lift the haddock out of the milk with a slotted spoon and place on a plate, then cover and keep the fish warm in the low oven.
  5. Strain the fish poaching milk into a jug, then wipe out the pan and return it to the heat. Add 25g of the butter and, when it has melted, add the flour and cook over a low heat for two or three minutes, stirring with a wooden spoon. Gradually whisk in the reserved milk, a little at a time, whisking constantly to avoid any lumps. Continue until all the milk has been added, then reduce the heat to very low and cook for a further two or three minutes until you have a smooth, shiny sauce.
  6. Add the mustard and check the seasoning and consistency, adding a little more milk if necessary to make it thick enough to coat the back of a spoon. Add lemon juice to taste.
  7. Heat a frying pan until hot, add the remaining butter and the spinach and cook until wilted and hot through. Drain on kitchen paper, then place on serving plates.
  8. Drop the poached eggs back into the pan of simmering water for 20–30 seconds to reheat.
  9. Place a smoked haddock fillet on each pile of spinach, followed by a poached egg, then finish with the mustard sauce over the top.
James Martin
Saturday Kitchen
comfort food
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