Now we’re cooking!

Inspired by all that lovely food and drink at the market? We asked stallholders and local chefs for their favourite recipes. Keep coming back. We’ll be adding more over the coming weeks…
Eric Guignard’s Poached Egg with Smoked Haddock and New Potato Salad

Here’s the dish that The French Table chef patron prepared in his inspiring al fresco cookery demonstration at the market.

INGREDIENTS:

Serves four

  • 1 medium-sized smoked haddock (approximately 500g)
  • 500ml milk plus black pepper, salt, garlic, thyme, shallot                
  • 500g new potatoes, butter
  • Panko breadcrumbs
  • 4 eggs
  • Flour
  • Chicken stock (30-50ml)

For the mayonnaise: 2 egg yolks, half teaspoon Dijon mustard, 250ml vegetable oil 

METHOD

Put the haddock in pan, cover with milk, black pepper, shallot, garlic, thyme and bring to the boil. Simmer for a few minutes, remove from heat and leave to cool.

In a new pan, cook new potatoes in salt water. Once cooked, peel, slice and sauté in frying pan with butter.

For the mayonnaise, whisk egg yolks with Dijon mustard. Keep whisking while slowly adding oil. Add salt and pepper to taste and finish with two teaspoons of whole grain mustard.Mix together the new potatoes and haddock and add some of the mayonnaise to bind.

Poach the eggs and leave to cool.Put the poached eggs in flour and shake off the excess.

Dip the eggs in egg yolk and milk and then cover in panko breadcrumbs. Deep fry until golden and crisp.

To make the sauce, use some of the mayonnaise and loosen with a little warmed chicken stock.