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Coconut crepes with raspberry sauce Recipe
Parsnip latkes with smoked haddock & poached egg
  • Cook Time: 20 mins
  • Serving: 2 Persons
Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 540
  • Carbohydrate Content: 44g
  • Fat Content: 21g
  • Fiber Content: 13g
  • Protein Content: 38g
  • Saturated Fat Content: 4g
  • Sodium Content: 1.6g
  • Sugar Content: 14g

Parsnip latkes with smoked haddock & poached egg Recipe

By 2021-06-25

Posh budget recipe for 2 people, takes only 30 mins; recipe has parsnip, self-raising flour, dill, egg, milk, smoked haddock, horseradish, lemon, spinach and oil.

Ingredients

  • Egg - 4 very fresh eggs
  • Milk - 300ml full-fat milk
  • Dill - small pack dill, snipped, plus a few fronds to serve
  • Lemon - 1 lemon, zested and cut into wedges
  • Oil - oil, for frying
  • Self Raising Flour - 2 tbsp self-raising flour
  • Horseradish - 1-2 tbsp hot horseradish sauce
  • Spinach - 80g spinach
  • Parsnip - 2 large parsnips (about 450g), peeled
  • Smoked Haddock - 1 undyed smoked haddock fillet, skin-on (200g)

Instructions

  1. Grate the parsnips into a bowl and add the flour and dill. Beat 2 of the eggs and add them to the bowl. Season and set aside.
  2. Heat oven to its lowest setting. Pour the milk into a saucepan and add the haddock, skin-side up. Cover, bring slowly to the boil, then turn off the heat and poach for 5 mins. Discard the milk and haddock skin. Put the fish in a bowl and mix in the horseradish and lemon zest - as you stir, the fish will flake. Put the spinach in a casserole dish, then push to one side, pour over 3 tbsp boiling water and season. Put the haddock in the other side, cover with foil and put in the oven to keep warm.
  3. Heat the oil in a large frying pan, add three large mounds of the parsnip mixture, flatten with the back of a fish slice and fry for 3-4 mins on each side until golden. Transfer to a baking tray lined with kitchen paper and keep warm in the oven. Repeat with the remaining mixture.
  4. Bring a large pan of water to a simmer, crack in the eggs and poach for 2-3 mins, then drain on kitchen paper. Divide the latkes between plates, spoon over the fish and spinach and top with an egg. Season and serve with dill fronds and lemon wedges.

Author Chef Soomro [email protected]

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

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