Smoked Haddock With Whole Grain Mustard Sauce & Poached Egg - cooking recipe

Ingredients

700 g smoked haddock (or other smoked fish, e.g. cod, coley, etc.)
150 ml double cream
1 tablespoon coarse grain mustard or 1 tablespoon Dijon mustard
1 tablespoon honey
4 eggs
3 large peeled potatoes
4 thinly sliced spring onions
salt
pepper

Preparation

Cut fish in to four equal sized portions.
Place fish in a saucepan and add cold water until the fish is just covered.
Bring to a simmer over a low heat and poach for about 4 minutes until cooked.
Remove fish an keep warm.
Boil Potatoes until soft and mash.
Add spring onions to the mash and mix.
Season with salt and pepper to taste.
In small sauce pan heat the cream and add in the honey and mustard. Whisk gently to combine and remove from the heat.
Poach 4 eggs.
To server, place spoonful of mash in the centre of the plate, gently place fish on top, top with a poached egg and the honey mustard sauce.