Poached Smoked Haddock with British Asparagus

Just like my annual blog anniversary, April 23rd also celebrates the beginning of the British Asparagus season; a short fleeting few weeks as it only lasts into the middle of June, if we are lucky!  So I always drive to the local farm and buy a few bunches when my schedule permits.  Equally, each year I try to post at least one recipe to extol the amazing flavour of this king of vegetables. 

For this recipe the marriage of smoked haddock and the indulgence of a poached farm fresh egg sat on crushed (slightly earthy) new potatoes, topped with a creamy sauce and served with the freshest of local Asparagus.

For a dish like this, timing is everthing! So let me show you how and in the order you need to create this delicious, yet light, springtime dish. 

Ingredients: for 2 portions

2 x 120 gram Smoked Haddock

1 bunch Local Asparagus 8-10 spears

450 ml Whole Milk

35 grams  Onion thinly sliced

1 small bay leaf

2 TBsp white vinegar

2 Egg for poaching

½ small  lemon

1 Tbsp Gluten free flour*

35 Grams Butter

½ Tbsp Dijon mustard (optional)

350 grams Baby Potatoes

Chives chopped

Method:

  1. Cook the baby potatoes in salted boiling water until tender then turn off the heat.
  2. Trim and cook the Asparagus spears in lightly salted water for 2-3 minutes then chill in cold water, then drain.
  3. Pour the milk into a large frying pan or sauté pan, add the sliced onion and bay leaf and bring to a simmer.
  4. Carefully place the haddock, skin-side down into the liquid and simmer for two minutes then turn over and simmer for another two minutes.
  5. Meanwhile, add the white wine vinegar and a pinch of salt to a small saucepan of water and bring it to a rapid boil. Crack an egg into a ramekin, then whisk the water to create a vortex then gently pour the egg into the vortex which helps to bring the egg together quickly.
  6. Poach the egg for three minutes, then remove using a slotted spoon and place straight into iced water, then repeat with the second egg.
  7. Lift the haddock out of the milk and set aside on a buttered plate, cover and keep warm in a low oven 100 C.
  8. Strain the milk into a bowl through a sieve to remove the onion and bayleaf.
  9. In a clean saucepan melt 25g of the butter in the pan then add the flour and cook out for 2-3 minutes, stirring to make sure it does not burn. Pour in the reserved milk a little at a time, whisking as it’s added to remove any lumps. Cook for 3-4 minutes until you have a smooth shiny sauce.
  10. Add the mustard and check the seasoning and texture. Add a little more milk if necessary to make it thick enough to coat the back of a spoon. Add a squeeze of lemon juice.
  11. Drain the baby potatoes and fill a circular cutter with potatoes, then press down to crush them a little. Carefully remove the cutter.
  12. Drop the poached egg back into the poaching pan of simmering water for 20-30 seconds to heat through then remove and drain.
  13. Heat the asparagus for 45 seconds with the remaining butter.
  14. Place the cooked haddock on top of the potatoes followed by the drained poached egg, then finish with the mustard sauce over the top. Add the Asparagus spears to the side and decorate with the chopped chives.

Chefs Tips:

Keep Asparagus trimmings in the freezer and use for soup at the end of the season.  *You can use plain flour if you wish.  If you like your poached eggs harder poach for 4 ½ minutes, chill the poach for another 1 minute when reheating the egg.

Poached Smoked Haddock with British Asparagus©Kevin Ashton 2025

Here are some of my other Asparagus recipes from this blog.

Asparagus and Sundried Tomato Tart

Asparagus Soup with Rocket Pesto

Asparagus with Citrus Basil Hollandaise Sauce

Asparagus and Sundried Tomato Risotto

Asparagus with Smoked Bacon and Choron Sauce

35 thoughts on “Poached Smoked Haddock with British Asparagus”

  3. Love everything here! Smoked haddock is one of my favorites, and the asparagus looks delicious.
    Our asparagus was late this year, but I’m encouraged because I put in a new bed last spring and already have some pretty good sized spears. I only picked a few because I know the first year you are supposed to let it gain root strength, but they were earlier than the farm stands, a beautiful purple too, so next year I shall be rewarded!

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  6. Another delicious looking asparagus dish! I don’t always have much luck buying asparagus, do you have any tips on what I should look for when shopping for asparagus please?

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    1. That is a great question…. Try to find Asparagus that doesn’t have dry ends, the longer the asparagus has been cut the dryer and more woody they appear. Look for spears that are straight rather than curved and make sure the fonds (the spear end ) hasn’t gone to seed.
      And of course always buy local during the season.
      Best Wishes
      Kevin 🙂

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    1. Thank you for your generous compliment about my writing style.

      When I began blogging I was worried about my spelling and my grammer, but both of those has improved over time. As for my style, I want to express and explain my passion for food and hope that passion will encourage others to have a go at my recipes. I also knew I didn’t want to replicate other blogs but be myself.
      Best Wishes
      Kevin 🙂

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