Ingredients

For the curry emulsion
1 tbs olive oil
1 small shallot diced
1 clove garlic, minced
1 tsp yellow mustard seeds
¼ tsp turmeric
¼ tsp garam masala
½ tsp cumin powder
200ml vegetable stock
100ml double cream
For the duck eggs
4 large duck eggs
flaky sea salt and freshly ground black pepper
For the Norwegian smoked haddock
300g, skinless, boneless Norwegian smoked haddock fillet
100ml milk
100ml vegetable stock
2 bay leaves
6 black peppercorns
To serve
4 round, fried croutons
small bunch watercress, picked and washed

Method

Sweat the shallots in the olive oil for 4-5 minutes with a pinch of salt. Add the garlic and cook for another 30 seconds. Add all the spices and cook until fragrant. Pour in the vegetable stock and reduce by half. Add the cream and reduce by a quarter. Season to taste. Pass into a clean pan
Place the duck eggs in a water bath set at 62℃ and cook for 1 hour 15 minutes.
Place the Norwegian smoked haddock in a small pan and add the milk, stock and aromatics. Bring to a simmer and then turn off the heat, cover and leave for 10 minutes.
Place the croutons in shallow bowls or plates and crack the duck eggs onto a board or plate. Season the eggs with salt and pepper and then carefully place on the croutons. Mound some watercress to one side of the crouton. Drain the Norwegian smoked haddock on paper towel and break into large flakes. Divide between the four bowls. Warm the curry emulsion and froth with a hand blender, then spoon over and around the dish.

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