Making it: The 3 Crowns
Head chef Lee Urch prepares a summer special: smoked haddock with grilled asparagus and poached egg.
200g piece of smoked haddock
6 spears on asparagus
Salt, pepper and olive oil
To make the mustard cream take 1 teapsoon of white wine vinegar, 1 teaspoon of caster sugar and whisk together until dissolve. Then add 1 tablespoon of dijon mustard and stir in 50ml of double cream. Keep in the fridge until ready to use.
Trim and blanche asparagus. When cooked, drain and add to a hot griddle and char well. When done dress in some extra virgin olive oil, lemon juice, salt and pepper.
Place smoked haddock, skin side down in an oven proof pan or tray with a knob of butter.
Cook at 200c for 6 mins until piping hot. When cooked, flip and carefully remove the skin. While this is cooking, poach your egg (tip-put a good spash of white vine vinegar in your poaching water, this helps the paoched egg form and hold its shape). This should take no longer than 3 minutes for a good runny yolk.
Now it's just about assembling your dish.
Lay the asparagus spears on a warm plate (don't forget those delicious juices). On top of this, place your hot smoked haddock and then your poachede egg on top of that. Now put a good table sppon of your mustard sauce over the egg and finish with some chopped chives or Pimenton Pepper. Enjoy!