Few weeks ago we went to Center Parcs for a weekend away and while there I had this wonderful breakfast called Haddock Monte Carlo. When at home I researched about this a little and it turns out its not a breakfast item! I still think it is better suited for breakfast however… you see, you kind of need to eat this as soon as it is cooked and this is not what we do for dinner. At least not in our family! But then again it depends how it works best for you. I like making slow cooker meals for dinner when I can just dish out the food when we are ready and for Saturday special breakfast I like to make something quickish that we eat as soon as it is ready. All I am saying that Haddock Monte Carlo is hard to time but in return it is quick to make!
Another thing I found is that Haddock Monte Carlo comes in different versions, some seem very complicated and needs a some prep the night before! I of course chose a recipe that I thought was the closest to what I ate on our holiday in Center Parcs. And it did turn out pretty much the same, except the recipe that I used was a difficult to understand. Thankfully, after making this dish I can tell how I made it so hopefully you have an easer time with it ;-).
HADDOCK MONTE CARLO adopted from Big Oven
Makes 3-4 portions
- 600g pealed potatoes (about 3 regular size potatoes)
- 2tsp wholegrain mustard
- handful of chives, chopped
- 300ml double cream
- 50g butter (about 2 heaped tbsp)
- 2 shallots, chopped
- 3-4 smoked hadock fillets, undyed
- 250ml fish stock
- 250ml white wine
- salt and pepper
- 3-4 eggs
- 2 tomatoes, skinned and chopped
1. First things first, put the potatoes to boil. This takes the longest to do!
2. Once the potatoes are cooked, mash them and add mustard, chives (reserving some for later) and have of double cream. Mix again to make into creamy mash.3. Next up is haddock with sauce! Melt the butter in the frying pan and fry the shallots till golden. Fry the haddock fillets in the same pan on both sides for few seconds then add fish stock and wine. Cover and allow to simmer for 5 minutes. Add the leftover cream and remove the pan from the heat. Season to taste.4. Meanwhile pouch the eggs. My tip is to do in in the shallow pan (like frying pan) and with a bit of vinegar added to the boiled but not boiling water.5. Put the mashed potato mixture in the centre of a plate and place the haddock on top. Put the poached egg on top of the fish and spoon the sauce over. Garnish with chopped chives and tomatoes. Enjoy!