Poached Quail Eggs with Smoked Haddock chowder Recipe
Learn to prepare the best poached quail eggs with smoked haddock chowder using smoked haddock, quail eggs, butter, milk, onions, parsley, and flour. Here is a simple recipe with a picture guide.
Recipes by Finechef 
Cooking Preparation (Mise-en-place)
Assemble all the poached quail eggs with smoked haddock chowder ingredients on the preparation table.
- Chop the parsley and onions.
- Place the necessary cooking utensils nearby.
How to prepare poached quail eggs with smoked haddock chowder
Follow these simple steps below.
Ingredients
- 1100g- haddock (smoked)
- 1000ml- milk
- 1000ml- water
- 2- thyme spring
- 2- bay leaves
- 100g- butter
- 100g- onions
- 50g- flour
- salt, pepper
- 2tbsp- lemon juice
- 2tbsp- parsley
- 8- quail eggs
Nutritional Information
- Fibre: 0.6g
- Sat fat: 7.2g
- Carb: 5.9g
- Energy: 1063kJ
- Protein: 27.9g
- Cals: 254kcal
- Fat: 13.2g
- Sugar: 1.0g
Directions
1. Cook the haddock.
Place the smoked haddock in a suitable pan, covering with the milk and water. Season lightly. Add the thyme and bay leaf. Bring to boil and simmer gently for approximately 5 minutes.
2. Sweat the onions.
In a saucepan, melt the butter. Add the onion and sweat without colour
3. Skin off the haddock.
Remove the haddock from the cooking liquor, take off the skin and reserve.
4. Thicken the soup.
Add the flour to the onions and stir well. Gradually add the cooking liquor, discarding the bay leaf and the thyme. This will produce a smooth, slightly thickened soup.
5. Blend.
Add half the haddock. Blend and pass through a sieve.
6. Season.
Flake the rest of the haddock and add to the soup. Season and add the lemon juice.
7. Poach the eggs.
Poach the quail eggs.
8. Serve.
Place 2 eggs in each serving bowl, ladle the soup on top and sprinkle with chopped parsley.
