Simple Way to Prepare Any-night-of-the-week Quick Haddock and Egg
Hello everybody, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Make Favorite Quick Haddock and Egg. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Quick Haddock and Egg, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Quick Haddock and Egg delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Quick Haddock and Egg is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Quick Haddock and Egg estimated approx 15 minutes.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Quick Haddock and Egg using 8 ingredients and 6 steps. Here is how you can achieve it.
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.
Ingredients and spices that need to be Prepare to make Quick Haddock and Egg:
- 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
Steps to make to make Quick Haddock and Egg
- Boil the eggs for 5-6 minutes, place in a pan of cold water when done.
- Add the butter to a large flat pan, when nicely hot add the chopped onion. Sauté for 2 minutes.
- Add the haddock and cover the pan. Add the seasoning. Cook whilst covered for 5-8 minutes, depending upon the thickness of the fish.
- When the fish is cooked remove it and keep warm. Leave as much of the onion and butter in the pan as you can.
- 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.
- Plate the fish, and pour the sauce over the top.
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