New Year Scrambled Old Cotswold Legbars with Finnan Haddock and herbs

Preparation time: 5 minutes Cooking Time: 12 minutes Serves: 4

Difficulty: 2/5

This is a creamy version of scrambled eggs and the eggs kind of act as a sauce for the smoked haddock. Buy natural smoked haddock and not the yellow dyed stuff as it looks totally un natural a glowing shade of yellow

Recipe by Mark Hix


  • 500g smoked haddock fillet enough milk to cover and poach the haddock
  • 6 Clarence Court Old Cotswold Legbars, beaten
  • salt and freshly ground black pepper
  • 100ml double cream
  • 80g butter, cut into small pieces
  • 1tbs chopped green herbs, like parsley, chives or chervil

  • Print Recipe


    Cut the haddock into four even-sized portions, leaving the skin on. Place the fillets in a saucepan, season and cover with milk. Bring to the boil and simmer for 2-3 minutes.

    Meanwhile put the eggs in a thick-bottomed saucepan with the cream and 60g of the butter, season and cook on a very low heat for about 5 minutes, stirring constantly until the eggs are nice and creamy.

    Melt the remaining butter in a pan with the herbs. Spoon the eggs onto warmed serving plates. Remove the haddock from the milk and remove the skin. Place the haddock on the eggs and spoon the butter and herbs on top.