Poached fish recipe

Ingredients

• Truffle oil
• 4 large eggs
• 2 slices of prosciutto
• 2 tbsp single cream
• 10 g Parmesan cheese

• 1 small seeded loaf (400 g)
• 2 tbsp jarred sun-dried tomatoes
• 1 clove of garlic
• 2 tbsp balsamic vinegar
• ½ a bunch of fresh thyme

• 4 spring onions
• Olive oil
• 1 bunch of asparagus (300 g)
• 1 tsp mint sauce
• 1 heaped tsp plain flour
• 300 ml semi-skimmed milk
• 250 g frozen petit pois
• 200 g baby spinach

1. Rub a 16 cm baking dish with 1 teaspoon of truffle oil, then crack in the eggs. Tear the prosciutto slices in half and drape over the egg yolks, then drizzle with the cream. Finely grate over the Parmesan, then put in the oven until the eggs are cooked to your liking.
2. Cut deep crisscrosses into the loaf. Throw the sun-dried tomatoes with 1 teaspoon of their oil, the peeled garlic clove and the balsamic into the processor and blitz to a paste. Pick up the paste with the thyme sprigs, then brush, poke and push everything into the cracks in the bread and pop in the oven.
3. Trim and roughly slice the spring onions, then put into the casserole pan with 1 tablespoon of olive oil. Trim the asparagus and add, along with the mint sauce, flour, milk, peas, spinach and a pinch of salt and pepper, then put the lid on and simmer, correcting the seasoning at the end. Pop the fish into the medium pan, cover with boiling water and simmer gently (roughly 6 minutes). When everything’s ready, flake the fish over the veg, then serve with lemon wedges, the coddled eggs and crispy tomato loaf.