Smocked haddock, poached egg & potatoes

A simple smoked haddock recipe from chef Bryn Williams and his beachfront restaurant, Porth Eirias. This recipe will ensure perfectly poached haddock and includes a mustard beurre blanc recipe.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 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

Step 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

Step 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

Step 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

Step 5

Check the haddock carefully for any remaining bones, then cut the fillet into four portions, each weighing about 130g

Step 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

Step 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

Step 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

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