About the Recipe
This is a Guest Recipe by Delia Smith
225 g Smoked haddock, undyed
Fresh black pepper
150 mls of milk
150 mls of double cream
Three egg yolks
1 tablespoon chopped chives
Freshly grated nutmeg
Crunchy green salad leaves
For the lemon dressing
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
One level tablespoon whole-grain mustard
Freshly ground black pepper
6x 110ml ramekins well buttered
Preheat the oven to 170C Fan.
Begin by removing the skin from the fish find making a slit between the skin and the flesh with a sharp knife, then simply pulling and stripping the skin off.
Place the fish in a saucepan with a Bayleaf and some pepper (no salt because there is plenty in the fish). Pour in the milk, bring it up to a gentle simmer, then poach for five minutes with the lid on.
After that use a draining spoon to remove the fish to a plate, separate it into smallish flakes and divide them equally between the parties ramekin dishes.
Now measure the cream into a mixing bowl, add the egg yolks, chives and a little freshly grated nutmeg then whisk them together thoroughly.
Next, whisk the hot milk into the cream mixture, discarding the Bayleaf then pour the mixture over the fish in the ramekins.
Use a fork to gently lift up the fish pieces so they are not sitting right on the bottom.
Now place the ramekins on a baking dish and bake on a high shelf for 15 to 20 minutes until set in the centre and golden brown on the outside.
To serve, let them sit for 10 to 15 minutes to become firm, then run the blade of a knife around the edges. Tip each one out into the palm of your hand and turn it the right way up again onto a plate.
Note: if you want to make some in advance, they will re-heat in 10 minutes, at the same temperature as above.
To make the dressing: measure all the ingredients into a small screwtop jar and shake to mix well.
Just before serving the haddock creams, pour enough dressing on the salad to lightly coat the leaves, then arrange them around each haddock cream.