Quick Haddock and Egg

Name: Quick Haddock and Egg
Total time: 900 s
Yield: 4 servings
Cuisine: British
Ingredients: 4 haddock fillets or loins; Juice of 1 lemon; 70 g salted butter; 1 large handful of chopped parsley; 4 hard boiled eggs; 1 large onion; Salt and pepper to season; 200 ml single cream

Mark Wheatley @cook_7232200

Bristol, UK

Haddock and egg is a classic combination, but adding a simple lemon parsley and a cream butter sauce takes this to another level. Quick, healthy(ish!) and unbelievably tasty. Served with crusty buttered rolls for a light meal, or potatoes/chips for a hearty dinner.

Mark Wheatley @cook_7232200

Saved

Ingredients

15 minutes

4 servings

4haddock fillets or loins
Juice of 1 lemon
70 gsalted butter
1large handful of chopped parsley
4hard boiled eggs
1large onion
Salt and pepper to season
200 mlsingle cream

Saved

Steps

15 minutes

1

Boil the eggs for 5-6 minutes, place in a pan of cold water when done.
2

Add the butter to a large flat pan, when nicely hot add the chopped onion. Sauté for 2 minutes.
3

Add the haddock and cover the pan. Add the seasoning. Cook whilst covered for 5-8 minutes, depending upon the thickness of the fish.
4

When the fish is cooked remove it and keep warm. Leave as much of the onion and butter in the pan as you can.
5

Add the parsley, lemon and cream and stir. Whilst this sauce is heating up peel the eggs and chop them. Add these to the sauce and heat through.
6

Plate the fish, and pour the sauce over the top.