750 g (1 1/2 lb) potatoes, peeled and roughly chopped
5 tablespoons milk
50 g (2 oz) butter
4 tablespoons chopped flat leaf parsley
4 pieces of smoked haddock, about 250 g (8 oz) each
4–5 drops lemon juice or malt vinegar
200 ml (7 fl oz) jar hollandaise sauce
salt and pepper
Bring a large saucepan of lightly salted water to the boil and cook the potatoes for 20 minutes until tender. Drain, return to the pan and mash with the milk and butter. Season generously with pepper and stir through the parsley.
Meanwhile, place the fish in a roasting tin and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until opaque and cooked through.
Half-fill a saucepan with water and bring to the boil. Once at a rolling boil, add the lemon juice or vinegar. Stir the water, then break an egg into the water as it's moving and cook the egg for 1–2 minutes until the white is set and the yolk cooked to your liking. Remove with a slotted spoon and keep warm while cooking the remaining eggs in the same way.
Divide the mash between 4 warmed serving plates, top each serving with a fish fillet and then place a poached egg on the top. Spoon over the hollandaise, or serve in a separate dish, and finish with a grinding of black pepper.