Brunch is a perfect weekend treat and this Smoked Haddock on French Toast recipe will hit the spot – easy to make and very tasty.
Crouch End Smoked Haddock
Our Haddock is smoked in the century old smoke house to the rear of our Crouch End Shop. We use the traditional method of smoking which requires the fish to be suspended in the smokehouse over slow burning or smoldering wood shavings. The fish are left hanging for many hours to be naturally infused with smoke. The fish is high above the burning wood so that it is kept cool during the smoking process. We use traditional skills and recipes that have been handed down through the family for at least six generations.What you see on our counter are truly local food products. These are made with traditional skills and recipes that have been handed down through the family for at least six generations.
This really is a quick dish allow about 5 minutes for preparation and 4 minutes for cooking time. These quantities will serve two people but are easy to scale up for more.
Ingredients for Smoked Haddock on French Toast
2 x fillets of Walter Purkis and Sons smoked haddock
300ml semi-skimmed milk
2 slices black pudding
1tbsp sunflower oil
2 eggs, beaten
2 slices bread
Cherry tomatoes and parsley, to garnish
Cooking method for Smoked Haddock on French Toast
First bring your milk to the boil in a pan large enough to allow the fillets to lie flat. Once boiling turn down the heat to a simmer.
Add the fish, cover the pan with a lid and allow the fish to cook for 6-8 minutes until the fish is cooked through. The timing will depend on the thickness of the fish thinner fillets will cook more quickly.
Heat your grill to a medium heat while the fish is poaching. Grill the black pudding until it’s cooked through. Then remove from the grill, set aside in a warm place.
Next heat oil in a frying pan. Place the beaten eggs in a shallow dish and dip in the bread slices one at a time. Make sure they are covered all over and have soaked up some of the egg. (It is good to use a thicker bread slice as thin slices can get too soggy and collapse).
Add the bread to the frying pan and cook, flipping over half way through until golden on both sides.
Lay the French Toast onto the plates and top with the black pudding slices.
Remove the poached smoked haddock from the milk, drain and lay the fish on top of the black pudding.
Serve your Smoked Haddock on French Toast garnished with the cherry tomatoes and parsley.
This Smoked Haddock on French Toast recipe come from Fish is the Dish website where you can find this and lots of other fishy recipes.
