Submariners AssociationBarrow in Furness Branch
Submariners Recipe Book
Spithead Pheasant topped with poached egg |
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| Ingredients | |
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| Method | |
| Cover the bottom of shallow dish with water, bring to
the boil. Shake in a few drops of vinegar. Reduce heat to simmer,
place haddock fillet into dish, skin side down, and simmer for 5 minutes
or until flesh appears to flake.
Bring a saucepan of salted water to the boil, stir vigorously to create a vortex, reduce heat to simmer and on doing so, crack egg into the water. (The vortex action should keep your egg together without any strands or tentacles dangling). Serve fish on a warmed dinner plate, top with poached egg and season to taste. |
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| Submited by: | Sheerlegs |