Smoked Haddock Bubble and Squeak

Name: Smoked Haddock Bubble and Squeak
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2
Cuisine: British
Ingredients: 300 grams smoked haddock fillet; ¼ head small cabbage, we like to use summer/pointed or primo cabbage; 1 small onion, peeled and sliced; 250 grams cooked and mashed potato; 25 grams butter for frying; 2 medium eggs, for poaching; Freshly ground black pepper; 1 small bunch watercress

John Glen Over a year ago 5,593 views

Prep: 5 mins

Cook: 8 mins

Serves: 2

British Breakfast 👨‍👩‍👧‍👦 Family Food

Ingredients

300 grams smoked haddock fillet
¼ head small cabbage, we like to use summer/pointed or primo cabbage
1 small onion, peeled and sliced
250 grams cooked and mashed potato
25 grams butter for frying
2 medium eggs, for poaching
Freshly ground black pepper
1 small bunch watercress

Accompaniment

Description

Flavour-Packed Smoked Haddock with Tasty Bubble for Breakfast Can’t Get Much Better

Method

1
Blanch the cabbage in boiling salted water and refresh in cold water to keep it nice and green. Sweat the onion in butter in a covered pan and then mix together the mashed potato, cabbage and onion and form into 2 potato cakes.
Shallow fry them in butter for 6 to 7 minutes, until golden on both sides.
Meanwhile poach the eggs in a shallow pan in water with a little white wine vinegar added, divide the smoked haddock into 2 portions and cook on a hot griddle for about 3 to 5 minutes and keep warm.
Place the potato cakes on the plate and lay the haddock on top then carefully place the poached eggs on the haddock season with a good couple of twists of freshly ground black pepper and a handful of fresh watercress. Serve and Enjoy!

Chef's Tips

Unlike the related cod, haddock does not salt well and is often preserved by drying and smoking. One form of smoked haddock is Finnan Haddie, named for the fishing village of Finnan or Findon, Scotland, where it was originally cold-smoked over peat. Finnan Haddie is often served poached in milk for breakfast. Smoked haddock naturally has an off-white colour, it is very often dyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish kedgeree.
The town of Arbroath on the east coast of Scotland produces the Arbroath Smokie. This is a hot-smoked haddock, which requires no further cooking before eating.