- 600g smoked haddock
- 150mls double cream
- 1 tablespoon Dijon mustard (you can also use wholegrain mustard for a milder taste)
- 1/2 tablespoon honey
- 4 eggs – free range if possible
- 3 large peeled potatoes
- 4 thinly sliced spring onions or small bunch chives
- Salt and pepper.
Make sure all the pin bones are removed from the fish. (A tweezers can help to remove any awkward bones)
Cut fish into four equal sized portions. Place fish into a saucepan and add cold water, until the fish is just covered.
Bring to a simmer over a low heat and poach for about four minutes until cooked. Remove the fish and keep warm.
Boil potatoes until soft, and mash.
Add spring onions / chives to the mash and mix. Season with salt and pepper.
In a small saucepan heat the cream and add in the honey and mustard, whisk gently to combine. Remove from heat.
Poach four eggs.
To serve, place spoonful of mash in centre of plate, gently place fish on top, top with a poached egg and the honey mustard sauce.