Yummies: For Sally Smoked Haddock and Quail egg creams
For my good freind Sally in Hong Kong at last I found the recipe you asked for sorry it took so long, this makes a very nice winter starter, i have not made it for quite a while and had forgot about it till Sally asked me for it.
The Ingredients- 8oz of Natural Smoked haddock not the coloured one.
- 5oz of milk
- 5oz of double cream
- 4 Quails eggs
- 1 bay leaf
- 2 tea spoons of chopped chives
- seasoning to taste
First gently poach the fish in the milk with the bay leaf for 5-7 minutes then remove the fish but keep the milk to mix with the cream, take the fish from the skin and flake into 4 buttered ramekins, then mix the milk and cream and chives together discarding the bay leaf season to taste, then pour over the fish leaving about an inch from the top of the ramekin then crack a quail egg into each ramekin so it is sit on the top of the cream mix, now place the ramekins into a baking dish which is half full of hot water so the ramekins are sitting in it with water half way up the sides, place into the oven for about 20-25 mins till the eggs look well set, serve warm with a spoon full of Dijon mustard on the side.
Oven temp about 180 degrees
Thank you so much Susie. It's so kind of you taking the trouble. I utterly agree it makes a very nice winter starter despite my strange quest for it in the middle of summer in HK. I wonder what's the logic behind it??