Smoked Haddock and Black Pudding on French Toast

This recipe featured on FishistheDish.co.uk offers up an appetising breakfast dish and is another example of just how versatile Black Pudding can be in combination with other foods.

Recipe by

Mystery Chef

Source

Fish is the Dish

Serves

2 People

Difficulty

Easy

Prep Time

Under 30 minutes

Club Summary

We are used to seeing Black Pudding paired with Scallops, so a dish utilising other seafood should not come as a surprise. This recipe featured on Fish is the Dish offers up an appetising breakfast dish and is another example of just how versatile Black Pudding can be in combination with other foods.

Recipe Credit:

Recipe

Smoked Haddock and Black Pudding on French Toast

Ingredients

2 x 170g fillets Smoked Haddock
300ml semi-skimmed Milk
2 Black Pudding Slices
1 Tbsp Sunflower Oil
2 Eggs, beaten
2 slices of good Bread
Cherry Tomatoes, to garnish
Parsley, to garnish

Method

Heat the milk in a large base pan and once boiling turn it down to a simmer. Add the fish, cover the pan with a lid and cook for 6-8 minutes depending on the thickness of the fish, until the fish is cooked through.
While the fish is poaching, heat the grill to medium. Grill the Black Pudding until it’s cooked through. Remove from the grill, keep warm and set aside.
Heat the oil in a frying pan. Place the eggs in a shallow dish and add the bread, one slice at a time, to soak up the egg. Add the bread to the frying pan and cook, flipping over halfway through until golden on both sides.
Remove the poached smoked haddock from the milk and drain.

To Serve:
Lay the eggy bread on 2 plates and top with the Black Pudding. Lay the fish on top of the Black Pudding. Serve garnished with cherry tomatoes and parsley.