Special Diet

  • 750 g (1½ lb) new potatoes
  • 4 spring onions, sliced
  • 2 tablespoons crème fraîche
  • 75 g (3 oz) watercress
  • 4 smoked haddock fillets, about 150 g (5 oz) each
  • 150 ml (¼ pint) milk
  • 1 bay leaf
  • 4 eggs
  • pepper

Place the potatoes in a saucepan of boiling water and cook for 12–15 minutes until tender. Drain, lightly crush with a fork, then stir through the spring onions, crème fraîche and watercress and season well with pepper. Keep warm.

Put the fish and milk in a large frying pan with the bay leaf. Bring to the boil, then cover and simmer for 5–6 minutes until the fish is cooked through.

Meanwhile, bring a saucepan of water to the boil, swirl the water with a spoon and crack in an egg, allowing the white to wrap around the yolk. Simmer for 3 minutes, then remove and keep warm. Repeat with the remaining eggs.

Serve the haddock on top of the potatoes, topped with the poached eggs.

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