Firstly, I've added a new comments section on the right hand side, so you have a choice at the moment as to where / how to leave your ideas! I'll see how it works!
There's nothing better is there, than curling up with a good book. Especially when its a cookery book and you've got all weekend to have a go! That's what I've done this morning, and I've at least decided on dinner for this evening. The need to make Pot of Feu is still there so that's what I'll begin with. Ensuite, I thought I'd keep it simple with pork shnitzel, colcannon (or mash with cabbage / bubble and squeak!) and lemon aioli.
I invented the haddock recipe after visiting a local restaurant that had this as one of their starters.
Pot au Feu Smoked Haddock
Ok - start by poaching the haddock in a little milk until just cooked. It's going to go back in the oven so you don't want it too cooked, if that makes sense! Use the milk to make a roux - mix a little butter and flour into a paste in a pan, put over high heat and add the milk from the haddock a little at a time, whisking well after each addition. Continue until you have a smooth mixture that coats the whisk and is the consistency you'd like for your pots. Add more milk if necessary.
Add the spinach to wilt, and some of grated cheese to this sauce. Season with salt and pepper, a squeeze of lemon if you'd like, and add some chopped dill to taste.
Flake the haddock and distribute between little pots - ramekin dishes, or small containers that can go in the oven! (the ones you get Gu puddings in are perfect!) Pour over the spinach and cheese mixture.
Poach your eggs until soft yolked and place one on top of each of the haddock and sauce pots, sprinkling with grated cheese to finish. Pop back into the oven to finish or under the grill to brown if you have slightly overcooked your fish to begin with! Serve hot!
Great as a lunchtime treat served with brown bread and butter to dip in, or as a starter! Mmm!