Regarded by many as the ultimate “comfort food” dish, Haddock Parker Bowles was has been a staple of Green’s since 1982 and holds fond memories for our proprietor Simon who was cooked this dish by his father when young.
Michael Beugnet – Our talented Head Chef at 14 Cornhill explains how the dish is made.
Smoked Haddock Parker Bowles
| Smoked haddock | 4 portion of 140 gr |
| Medium Hen’s Eggs | 4 |
| King Edward potatoes | 500g |
| Chives | 4gr |
| Tomato | 2 medium |
| Salt and pepper | 14gr |
| Double cream | 300ml for champagne sauce |
| Butter | 200gr |
| Milk | 200 ml for poaching the smoked haddock |
| Thyme | 3 gr |
| Fish bones | 1kg |
| Shallot | 200gr |
| Bay leafs | 2gr |
| Champagne | 200 ml |
| White wine | 250 ml |
| Pepper corn black | 6 gr |
Champagne sauce method
Finely chop the shallots, sweat them, add bay leaf and pepper corns. As soon you have a golden colour add the fish bones and allow to sweat for a further 30 minutes, deglaze with white wine and allow to reduce slowly. Add the double cream and bring to boil turning the heat down to simmer for 10 mins.
To have a very smooth sauce, strain and then add the champagne.
Mash potatoes method
Peel potatoes put in pan with water and salt and boil (do not over cook the potatoes or else they will be watery). Reduce the cream over heat by 1/3. Meanwhile strain the potatoes, pass through a ricer.
Add the cream and warm butter to the potatoes and season.
Tomato concasse method
Boil water and poach the tomatoes for 10 to 15 seconds. Quickly refresh the tomatoes in cold water and ice to stop the cooking process.
Remove the skins from the tomatoes and cut into quarters, cleaning the seeds out. Then cut into cubes.
Smoked Haddock Parker Bowles
Poach the smoked haddock gently in milk with the thyme and bay leaf for 2/3 minutes. Remove the haddock and place on kitchen towel to remove excess liquid. Place each fillet in the centre of the serving plates. Add a quenelle of mash potatoes (pre mixed with chive) on top of the smoked haddock.
Poached the fresh eggs in water with malt vinegar and drain on kitchen towel. Place the poached eggs on top of the mash. Make a small well to place the egg on top of the mash so it does not fall off.
Pour the Champagne sauce on top of the eggs and around the fish, place the tomato concasse around and place a sprig of chervil on top of the eggs to finish the dish.
