- For the curry oil
- 300ml/10½fl oz sunflower oil
- 2 tbsp medium curry powder
- For the haddock
- 400ml/14fl oz whole milk
- 250g/9oz undyed smoked haddock, skin on
- ½ tbsp xanthum gum (available from health food shops and online)
- 4 free-range egg yolks
- 20 cornflakes
Poached egg yolk - smoked haddock milk foam - cornflakes - curry oil
Glynn Purnell
21st December 2010
Poached egg yolk - smoked haddock milk foam - cornflakes - curry oil
Poached egg yolk – smoked haddock milk foam – cornflakes – curry oil
A signature Dish from Purnells in Birmingham
Ingredients
Method
For the curry oil
300ml/10½fl oz sunflower oil
2 tbsp medium curry powder
For the haddock
400ml/14fl oz whole milk
250g/9oz undyed smoked haddock, skin on
½ tbsp xanthum gum (available from health food shops and online)
4 free-range egg yolks
20 cornflakes
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