Ingredients

Method

• 300 g smoked haddock fillet
• 250 ml milk
• 250 ml water
• 2 T dill chopped, plus a few sprigs
• 1 bay leaf
• 3 - 4 peppercorns
• 45 g butter, plus extra for greasing and brushing
• 3 T flour
• 2 T crème fraîche
• Sea salt and freshly ground black pepper, to taste
• 6 sheets phyllo pastry
• 6 free-range eggs

Method

Ingredients

Preheat the oven to 220°C.

Place the haddock in a pan just large enough to take it. Add the milk, water, a few sprigs of dill, bay leaf and peppercorns.

Bring to a simmer. Cover tightly and turn off the heat. Allow to cool in the liquid for 10 minutes. Strain the liquid and reserve 1 cup for the sauce. Using a fork, flake the fish into large pieces.

Heat 45 g butter in a saucepan. Stir in the flour until smooth. Gradually stir in the poaching liquid and cook, stirring, until smooth and thick.

Stir in the crème fraîche and 2 T chopped dill. Add the flaked fish and season. Set aside and allow to cool until required.

Cut a strip off each sheet of pastry so that a large square remains, then cut the large square of pastry into 4 equal squares. Set aside the strips for topping.

Brush each square with melted butter and sandwich together. Place the squares into 6 large greased ovenproof ramekins or 6 large muffin moulds. Fill each mould with 1/3 cup sauce, leaving enough space for an egg.

Break an egg into each mould and season lightly. Brush the strips of pastry with melted butter.

Loosely roll up and use to cover the eggs. Bake for 12 to 15 minutes, or until crisp and golden brown and the egg is cooked. Serve hot.