Ingredients
- 1 large fillet of haddock
- 1 egg white
- 100 mls double cream
- Isle of Skye Salt and milled black pepper
- Approx 1 litre water
- Approx 6 fresh Norse Pilgrim tea leaves sliced finely
- Approx 10 pink peppercorns
Servings:
Instructions
- Place a pan of water on hob to boil. When boiling, add shredded leaves and peppercorns. Return to simmering point for 10 minutes. Set aside for flavours to develop.
- Set up processor with the knife blade and feed in the ingredients, starting with the fish, then egg white, cream and seasoning to create a smooth paste.
- Return liquid to simmering temperature and carefully lower shaped spoonfuls of fish into the liquid. Poach for 5 minutes or so until fully set. Remove with a slotted spoon and set aside, keeping warm. Don’t over-fill the pan – they need space to puff up and cook.
- Serves 2
- Beautiful served with steamed spinach and mashed potatoes.
Recipe Notes
Norse Pilgrim Teas - Up in the far north of Scotland on the beautiful isle of Shapinsay there is a lady growing exquisite tea. Scotland’s most northerly tea crop on a smallholding on the Orkney archipelago. Order fresh leaves for next day delivery
Isle of Skye Sea Salt - another fascinating & delicious island product, this time on Skye, harvested straight from Loch Snizort & dried by natural northerly sunshine.