Smoked Haddock) with Chervil Broth

[marlaoh]

Smoked Haddock) with Chervil Broth

Ingredients:
6 oz. Finnan Haddie (smoked Haddock)

2 cups of milk

2 Thyme Sprig

A pinch of Sea salt

6 white peppercorns

4 oz. mashed potatoes

1 oz. cooked bacon

1 tblsp. sour cream

1 oz. shredded sauteed cabbage

1 tsp. chopped chives

1/2 cup Chervil

2 shallots

1/4 cup white wine

1 tblsp. heavy cream

4 oz. butter

1 poached egg


Directions:

* Bring milk, 1 thyme sprig, a pinch of salt & peppercorns to a boil. Reduce to a simmer and add the Finnan Haddie. Poach for approximately 5 minutes.

* To make the sauce, slice the shallots and add to saucepan with remaining thyme sprig and white wine. Reduce over medium heat until all of the wine has been evaporated. Add the cream and bring to a boil. Add 2 tblsp. of the milk poaching liquid. Reduce the heat to low and gradually add the butter a little at a time until completely absorbed. Do not boil. Adjust the seasoning and pass.

*To make the potatoes, mix the bacon, sour cream, cabbage and chives with the mashed potatoes and season.

*To assemble the plate add 1/2 of the chervil to the sauce. Place the potatoes in the middle of the plate, place the Finnan Haddie on top and the poached egg on top of the fish. Cover with the sauce and finish with chervil salad.