Smoked Haddock With Mustard Sauce - cooking recipe

Ingredients

16 oz smoked haddock fillet, skin removed, cut into 4 large pieces
2/3 cup milk
2 tbsp butter
None None SAUCE
3/4 cup creme fraiche
1 tbsp whole-grain mustard
1 tbsp fresh parsley leaves, chopped, plus extra sprigs to garnish
4 None eggs

Preparation

Place haddock in a large pan. Add milk and butter. Season. Cover and simmer for 10-15 mins, until fish is opaque, firm and flakes easily.
Meanwhile, for the sauce, cook creme fraiche and mustard over low heat, stirring, until smooth. Add parsley and 2 tbsp cooking liquid from fish.
Half-fill a deep pan with water. Bring to a gentle simmer. Poach eggs for 2-3 mins, until white has set.
Transfer haddock to 4 serving plates. Add poached eggs then spoon sauce over top. Garnish with parsley sprigs.