Poached Egg and Smoked Haddock Recipe - Great British Chefs

Ingredients

• 520g of undyed smoked haddock, boned but skin left on
• 500ml of milk
• 500ml of water
• 1/2 garlic clove
• 1 sprig of fresh thyme
• 1 bay leaf
• salt
• freshly ground black pepper
• 400g of new potatoes, any large ones halved
• 1 spring onion, finely sliced
• 1 tsp olive oil
• lemon juice
• 200ml of white wine
• 1/2 shallot, peeled and finely chopped
• 4 black peppercorns
• 2 bay leaves
• 50g of double cream
• 500g of butter, cubed
• 1 tsp wholegrain mustard
• 4 free-range eggs
• 1 tbsp of white wine vinegar
• 4 sprigs of chervil