Smoked haddock, poached eggs and crushed potatoes

Smoked Haddock Egg


  1. Begin by placing the new potatoes into a pan and covering with water. Bring to the boil over a medium heat, cooking for 12–15 minutes or until the potatoes are cooked through and break apart slightly when crushed with a fork
  2. Meanwhile, make the beurre blanc by adding the white wine, chopped shallot, peppercorns and bay leaves to a pan. Place over a low heat and stir in the double cream. Gradually whisk in the butter a cube at a time until it has all been added and incorporated into the sauce
  3. Once it has the consistency of a butter emulsion, whisk in the the wholegrain mustard and season with salt and pepper. Set aside and keep warm until ready to serve
  4. Drain the cooked potatoes and return to the pan along with the sliced spring onion, a squeeze of lemon juice and a teaspoon of olive oil. Season with salt and pepper then lightly crush everything together with a fork – the potatoes should still hold some shape rather than completely mashed. Keep warm until serving
  5. Check the haddock carefully for any remaining bones, then cut the fillet into four portions, each weighing about 130g
  6. Place the milk, water, garlic, thyme and bay leaf into a large pan for poaching. Season well with salt and pepper, then place on a moderate-high heat and bring to the boil. Add the haddock portions to the pan and poach for 4 minutes until cooked through. When cooked, the skin should easily peel off the flesh
  7. To serve, bring a pan of water to a gentle boil and add the white wine vinegar plus a little salt and pepper. Crack one of the eggs into a small ramekin or cup and gently pour into the water. Poach for 3 minutes then remove carefully with a slotted spoon and set aside. Repeat with the remaining eggs
  8. To serve, place a 10cm metal ring in the centre of each serving plate and spoon in a portion of the crushed potatoes. Remove the ring and top with a portion of the smoked haddock, a poached egg and spoon over some of the mustard beurre blanc. Garnish with a sprig of chervil and serve immediately

Serves 4


  • 520g of undyed smoked haddock, boned but skin left on
  • 500ml of milk
  • 500ml of water
  • 1/2 garlic clove
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • salt
  • freshly ground black pepper

Crushed potatoes

  • 400g of new potatoes, any large ones halved
  • 1 spring onion, finely sliced
  • 1 tsp olive oil/lemon juice
  • salt/freshly ground black pepper

Mustard beurre blanc

  • 200ml of white wine
  • 1/2 shallot, peeled and finely chopped
  • 4 black peppercorns
  • 2 bay leaves
  • 50g of double cream
  • 500g of butter, cubed
  • 1 tsp wholegrain mustard
  • salt/freshly ground black pepper