IN PROFILE || HOSTING A COSY CHRISTMAS
Creamy Smoked Haddock Pots with Lisa Holloway
Lisa Holloway owned and ran Compton House for 14 years, an award winning B&B in Newark on Trent.
Many of my guests asked for cooked fish for breakfast, but kippers lingered, and even half a fillet of smoked haddock made it an expensive dish. These little pots are so easy to make, an economical way to serve fish at breakfast, and they look gorgeous. You can get all the ingredients and prep the night before; just pour the cream and egg mix over the fish, pop in the oven and have it ready by the time the guests have eaten their cereals.
She took part in Four in a Bed, and also went on to present a 35 part programme ‘To B&B the Best’ for Channel 5. Last year, Lisa moved to Oxfordshire, buying an adorable cottage called 'The Beehive' where, after renovations are complete, Lisa will be running it as a tiny B&B! All rights reserved © Lisa Holloway 2022
Ingredients • • • • • •
1 fillet smoked haddock 4 slices of large tomato 1 x 300ml carton of double cream 4 free range eggs Coarsely ground black pepper Grated Parmesan (optional)
Email: looholloway@gmail.com IN: @looholloway
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25/05/2022 12:47
