Ingredients

• 500ml/18fl oz milk
• ½ onion
• thickly sliced
• 1 bay leaf
• 2 x 175g/6oz natural smoked haddock
• pin boned and skin on
• 2 tbsp white wine vinegar
• 2 large free-range eggs
• iced water
• 40g/1½oz butter
• 1 tbsp plain flour
• 1 tbsp English mustard
• squeeze lemon juice
• salt and pepper
• 200g/7oz baby spinach leaves

Directions

• Pour the milk into a large frying pan or sauté pan
• add the sliced onion and bay leaf and bring to a simmer.
• Carefully place the haddock
• skin-side down into the liquid and simmer for two minutes then turn over and simmer for another two minutes.
• Meanwhile
• add the white wine vinegar and a pinch of salt to a small saucepan of water and bring it to a rapid boil. Whisk the water to create a vortex then crack an egg into the water and cook for three minutes.
• Remove and place straight into iced water
• then repeat with the second egg.
• Lift the haddock out of the milk and set aside on a plate
• cover and keep warm in a low oven.
• Strain the milk into a jug through a sieve to remove the onion
• then wipe out the pan and return it to the heat.
• Melt 25g/1oz of the butter in the pan then add the flour and cook out for 2-3 minutes. Pour in the reserved milk a little at a time
• whisking as it’s added to remove any lumps. Cook for 3-4 minutes until you have a smooth shiny sauce.
• Add the mustard and check the seasoning and texture. Add a little more milk if necessary to make it thick enough to coat the back of a spoon. Add a squeeze of lemon juice.
• Heat a frying pan until hot
• add the last of the butter and the spinach and cook until wilted down and hot through. Drain on kitchen paper then place onto the serving plates.
• Drop the poached egg back into the pan of simmering water for 20-30 seconds to heat through.
• Place the cooked haddock on top of the spinach followed by the poached egg
• then finish with the mustard sauce over the top.