Tulo

Poached Smoked Haddock with Poached Egg

A pale golden smoked haddock fillet on a white plate topped with a soft poached egg, the yolk just starting to run, with chopped parsley scattered over and a slice of buttered toast alongside.
Photo by Augustinus Martinus Noppé on Pexels

Poaching smoked haddock in milk rather than water tames its saltiness and smokiness while the milk itself picks up flavor and can be turned into a quick sauce. A gently poached egg on top adds a rich, runny yolk that mingles with the fish and milk to do the work of a sauce without any extra effort.

Prep
10 min
Cook
15 min
Total
25 min
Servings
4

Ingredients

Servings4
  • 4 fillets (about 6 oz each) smoked haddock fillets, skin on
  • 2 cups whole milk
  • 1 leaf bay leaf
  • 6 whole black peppercorns, whole
  • 2 tbsp unsalted butter
  • 4 large eggs large eggs
  • 1 tbsp white vinegar
  • 2 tbsp fresh parsley, chopped
  • 1/4 tsp black pepper, freshly ground
  • 4 slices crusty bread or toast, for serving

Nutrition per serving

Calories
431
Protein
46g
Carbs
22g
Fat
17g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Lay the smoked haddock fillets skin-side down in a wide, shallow skillet or saute pan just large enough to hold them in a single layer.
  2. 2Pour in the milk, adding a little water if needed so the fillets are just covered. Add the bay leaf and peppercorns.
  3. 3Set the pan over medium heat and bring to a bare simmer, small bubbles just breaking the surface, then immediately lower the heat. Do not let it boil.
  4. 4Poach the haddock gently for 6-8 minutes, until the flesh turns opaque and flakes easily with a fork. Use a fish slice to lift the fillets onto a warm plate, tent loosely with foil, and set aside.
  5. 5Strain the poaching milk into a small saucepan, discarding the bay leaf and peppercorns. Whisk in the butter over low heat until melted and slightly thickened, then season with a little black pepper. Keep warm over the lowest heat.
  6. 6Meanwhile, bring a separate pot of water to a gentle simmer and stir in the vinegar. Crack each egg into a small cup, then slide it into the water. Poach for 3 minutes for a runny yolk, or 4 minutes for a firmer set.
  7. 7Lift the eggs out with a slotted spoon and blot briefly on a paper towel.
  8. 8Place each haddock fillet on a plate, top with a poached egg, spoon over the warm milk butter sauce, and scatter with chopped parsley. Serve immediately with toast.

Tips & variations

  • Use the freshest eggs available for poaching; older eggs have looser whites that spread out in the water instead of holding a neat shape.
  • Undyed smoked haddock (pale, not bright yellow) has a milder, more natural smoke flavor and is the traditional choice for this dish.
  • Don't discard the poaching milk, it carries all the smoky flavor from the fish and makes the base of the sauce in step 5.
  • Swap in smoked cod if haddock isn't available; the poaching time and method stay the same.
  • For a heartier plate, serve over a bed of buttered spinach or mashed potato instead of toast.

Storage & reheating

This dish is best eaten immediately, since poached eggs don't hold well. If needed, the poached haddock can be cooled, covered, and refrigerated for up to 1 day, then gently reheated in a covered pan with a splash of milk over low heat; poach fresh eggs just before serving.

Tips from the Tulo kitchen

  • Crack each egg into its own small cup or ramekin before sliding it into the water, this gives more control and keeps the yolk centered.
  • Trim any very ragged, thin edges off the fish fillets before poaching so they cook evenly and don't overcook at the thin ends before the thick part is done.

FAQ

Can I use frozen smoked haddock?

Yes. Thaw it fully in the refrigerator first and pat it dry, since excess water will dilute the poaching milk and slow the cooking time.

What's the difference between smoked haddock and regular haddock?

Smoked haddock is cured over smoke (or dyed and flavored to mimic that process) after filleting, which gives it a firmer texture, deeper color, and a distinctly savory, salty-smoky flavor that plain haddock doesn't have.

Can I poach the eggs ahead of time?

Poached eggs can be made up to a day ahead: cool them in ice water, refrigerate in the water, then reheat by dipping in a pot of simmering water for about 1 minute before serving.

Why is my poached egg watery or wispy?

This usually means the water wasn't at a gentle simmer or the egg wasn't fresh enough; a rolling boil breaks up the white before it can set, and older eggs have thinner whites that spread instead of holding together.

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