Poached Smoked Haddock with Mustard Sauce

Prep time: 15 minutes
Cooking time: 20 minutes

Serves 4

Ingredients:

• 4 smoked haddock fillets (about 150g each), skin on
• 600ml whole milk
• 2 bay leaves
• 6 black peppercorns
• ½ small onion, sliced
• 4 medium free-range eggs, very fresh
• 200g spring greens, sliced
• 20g butter

For the mustard sauce:

• 30g butter
• 30g plain flour
• 300ml reserved poaching milk
• 1.5 tbsp Dijon mustard
• 1 tbsp wholegrain mustard
• Sea salt and black pepper

Method:

1. Place haddock in a wide pan with the milk, bay leaves, peppercorns and onion. Simmer gently for 5-6 minutes until it’s firm and the fish flakes. Remove fish, strain and reserve the milk. Keep warm.
2. For the sauce, melt butter in a pan, stir in flour and cook for 1 min. Gradually whisk in 300ml of the poaching milk until smooth. Stir in both mustards and season.
3. Blanch the spring greens in boiling water for 2 minutes, then toss in butter, salt and pepper.
4. Poach the eggs in simmering water with a splash of vinegar for 2-3 minutes until just set.
5. Serve the haddock on a bed of greens, top with a poached egg, and spoon over mustard sauce.