In a independent pan, increase the milk, bay leaf and haddock, making sure the fish is roofed and poach on a medium warmth for ten minutes.Carry a large pan of water to the boil with the vinegar. Add the eggs and simmer for 3 minutes.  If using straight absent, time with salt.  Otherwise area the eggs into ice water to cool. When serving reheat i

Jennine Rye/Tasting Table To cook the haddock, increase ½ cup of water as well as the milk to a pan. Heat them gently ahead of introducing the smoked haddock to your pan, pores and skin facet down. This method of poaching the haddock allows the scrumptious smokiness of your fish to infuse the milk, which will then be included to your rice and pro