Place boiling water into the base saucepan of a Porringer or
Bain Marie.
In the top saucepan place the oatmeal and the water and stir
thoroughly.
Bring the water in the base saucepan back to the boil and then
reduce the heat slightly, but keeping it high.
Add and stir in the salt.
Cook for 7 minutes stirring regularly.
Place the cinnamon bark, cardamom seeds and bay leaf into a
square of muslin. Wrap well, tie up and place this into the
oatmeal.
Sprinkle in the black pepper. Then add the ½ cup of milk and
stir in all the ingredients thoroughly. Cook for a further 3
minutes.
Whilst the oatmeal is cooking put water into the base of a
large, deep frying pan.
Heat the water until it starts to steam, but not boil. Place
the haddock into the frying pan and poach for 3-4 minutes. Remove
the haddock from the pan and set aside.
In a bowl whisk the two eggs. Slowly pour the two eggs into the
cooking oatmeal. Stir continuously whilst you are pouring the eggs
in as this will give you visible flecks of egg.
Continue to cook the oatmeal for a further 3 minutes or until
it is nice and thick. The oatmeal should look fairly dry, to give
you more of a browse than a Porridge.
Remove oatmeal from the heat and set aside for 1-2 minutes,
removing the muslin wrap.
Wash the lemon and cut into wedges. Flake the haddock.
14. Spoon the oatmeal into bowls.Dress with haddock and garnish
with lemon wedges.
