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Friday, 5 July 2013

Smoked haddock with poached egg

This was the perfect dinner - quick and easy to prepare and ready in less than 15 minutes. Fast food using fresh ingredients.
The smoked haddock was served with barely wilted watercress, spinach and rocket, toasted croutons and a mustard dressing (which was very tangy and cut through the creamy egg yolk nicely).
Usually we would cook some spinach thoroughly for this dish, but I fancied a salad rather than a 'mush' of greens, so we enjoyed the meal as a warm salad instead.
I would roughly estimate this dish at around 500 calories per portion. We tend to estimate the calories in all of our meals now, because we believe that calories count - yet we prefer not to be obsessive about them!
You have to remember, this is a lifestyle, not a 'diet' and roughly calculating each meal is enough for us to keep the weight off. Even if you just get to grips with the calories in the main part of your meal - you will begin to recognise what it is you are eating that can affect your weight.
Back to this delicious recipe - now if you love strong flavours then this is one for you to try. Here's our recipe:

SMOKED HADDOCK & POACHED EGG SALAD
Ingredients (serves 2)
300g smoked haddock
enough milk to cover fish
bag of mixed greens
two eggs
100g crusty bread cut into chunks
Dressing
1 tsp wholegrain mustard
1 tsp white wine vinegar
3 tsp oil
1 tsp water
add a little honey if you wish
pinch salt/pepper
***
Either heat a frying pan or use a grill to toast the croutons. I sprayed my bread with oil. You may like to add some herbs at this stage.

Poach the fish in the milk - this should take around 5 minutes, depending upon the thickness of the fish.

Heat some water in a saucepan and poach the eggs. Once the water has boiled, turn it down to a simmer then add your egg. I add a dash of vinegar to the water and like to time my eggs at 2-2.5 minutes.

Barely wilt the greens.  Plate up and top with the fish, croutons and poached eggs.

Drizzle the mustard dressing over the eggs.
***
The dressing was made with Borderfield's Rapeseed Oil (cold pressed) - which gives it the golden colour.
REMEMBER:  - Do you know how many calories you are allowed each day?
Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.
You'll find our WEIGHT LOSS PLAN here. 
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