Smoked haddock with an Epoisses sauce
Take the haddock and place it in a saucepan with the wine. Simmer for about 5 minutes to
lightly poach the fish. Tear the Epoisses cheese into chunks and add to the wine and fish.
Stir gently to mix. Add a large splash of cream and heat through. Take a large handful of
spinach and place onto each plate, top with a large spoonful of the haddock and Epoisses
mixture, the heat from the sauce will wilt the spinach slightly. Top with a lightly poached egg
and serve immediately.
By Paul Capener: Regional winner of the of the Vive le Cheese competition for the
½ or about 150g of Epoisses cheese buy Epoisses cheese
450g natural smoked haddock
150g white wine
A splash of double cream
½ tsp wholegrain mustard
1 bag baby spinach
4 poached eggs
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The Big Cheese
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