Poached Eggs on Smoked Haddock with a hot Caper dressing

Capers are the buds of the Capparis Spinosa, or the Caper Bush. These buds are very common amongst most of the Mediterranean, and they are usually eaten after being pickled. The French Variety used here are smaller, and packed in Salt, as opposed to the brine. They’re also firmer, and have a stronger flavour compared to the regular large Capers. If you can’t find any, you can use regular Capers, but make sure that you soak them first to remove the brine flavour.

To Serve 4
50g baby French Capers
4 slices Thick Rustic Bread
Oil, for frying
4 Smoked Haddock Fillets, weighing about 125g each
600ml Fish Stock, or Water
4 Eggs
75ml Olive Oil
1tbsp Lemon Juice
1tbsp Balsamic Vinegar
Salt and Pepper
125g Baby Spinach Leaves

1. Wash the Capers, and place in a small bowl, with enough cold water in it to cover. Set aside and leave to soak for thirty minutes, before draining, rinsing and patting dry.
2. Cut the Bread into chunks about three centimetres squared. Heat a small amount of Oil in a frying pan, and stir-fry the chunks for about four or five minutes until golden brown and crisp. Drain off on Kitchen Paper, and set to one side.
3. In a small pan, place the Haddock fillets, along with the Fish Stock (or Water). Boil the liquid gently, and poach the Fish for four or five minutes, until it’s firm and cooked through. Remove from the pan with a slotted spoon, and cover with foil to keep it warm.
4. In the same liquid, poach the Eggs for three minutes for runny eggs, or five for firmer eggs.
5. In a small pan, place the Olive Oil, Lemon Juice, Vinegar and Capers, and season to taste. Heat up until almost boiling.
6. Arrange on plates with the Haddock in the centre, with the Egg on top, Spinach and fresh-Croutons around the edges, and drizzle the Dressing over the top. Serve straight away

Photo Courtesy of: Annie Mole