Smoked Haddock Monte Carlo 



Smoked haddock fillets                                         10 x 100 g

Tomatoes                                                                 400 g

Butter                                                                       15 g

Milk                                                                         500 ml

Beurre manie                                                           25 g

Eggs                                                                         10




  1. Blanch and skin the tomatoes, remove the seeds and core and cut the flesh into dice.
  2. Cook the tomatoes in a little butter and add seasoning.
  3. Place the haddock fillets in a shallow pan.  
  4. Cover with milk, bring to the boil and simmer for about 5 minutes until cooked
  5. Remove the cooked fillets from the cooking liquid and drain on a clean cloth.
  6. Place the fillets on a warm serving dish, keep warm.
  7. Thicken the cooking liquor with the beurre manie.
  8. Poach the eggs and place one on each piece of fish with a little of the tomato concasse.
  9. Mask over with the sauce for service.