Smoked haddock with an Epoisses sauce

17 November 2011 — Lunch, Salad, Snack, Starter


½ or about 150g of 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

How to make it

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 South East

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