- 2 1/2 kg Smoked Haddock Fillets
- 650ml Viva Whole Milk
- 120g Lakeland Dairies Butter
- 650g leeks, trimmed & thinly sliced
- 250ml Millac Gold
- 10 duck eggs
- 3 tbsp parsley, chopped
- salt & freshly ground black pepper
- 80g red cabbage shoots (sprouting seeds 5-10 days to grow) to garnish
Carefully remove the pin-bones and skin from the haddock fillets and lightly poach them in the Viva Whole Milk for 3-4 minutes, or until cooked. Keep warm until required.
Melt the Lakeland Dairies Butter in a pan and gently cook the leeks until soft.
Add the Millac Gold and lightly simmer for 2-3 minutes. Check and continue to reduce until the sauce lightly coats the leeks.
Add half the chopped parsley and season to taste. Keep warm until required.
Place the duck eggs into simmering water and cook for 5 minutes. Briefly refresh in cold water and carefully peel.
Divide the leeks equally between the plates, delicately place a haddock fillet on top and sprinkle with the remaining chopped parsley.
Garnish with a duck egg, split in half so the soft yolk flows over the fish, and ground black pepper. Serve with red cabbage shoots.