Ingredients

• 600ml/1 pint semi-skimmed milk
• 1 onion halved
• 1 fresh bay leaf
• 225g/8oz undyed smoked haddock
• 1 garlic clove
• 2 spring onions
• finely sliced
• 1 sprig thyme
• 1 tbsp olive oil
• 225g/8oz unpeeled new potatoes
• diced
• 25g1oz parmesan cheese
• grated
• 2 tbsp low-fat Greek yoghurt
• freshly ground black pepper
• 2 soft poached eggs
• vinegar
• iced water

Directions

• Heat the milk in a saucepan with the onion and bay leaf. Remove from the heat and allow to infuse for 15 minutes. Return to the heat.
• When simmering
• add the fish and cook for eight minutes. Remove the fish and set aside
• then strain the cooking fluid.
• Cook the garlic
• spring onions and thyme in the olive oil for five minutes
• then add the potatoes and cooking milk and cook until the potatoes are tender
• this should take about 12 minutes.
• Flake the smoked haddock
• discarding any skin or bones and fold into the potato mix. Fold in the parmesan and yoghurt
• then season with black pepper to taste.
• Fill a deep pan with water and bring to the boil
• the water should be at least 12cm/4½n deep.
• Add 1½ tablespoons vinegar for every litre of water.
• Crack each egg into a coffee cup and slide the egg into the water at the exact point where it has a rolling boil.
• After 2-3 minutes of cooking lift the eggs with a slotted spoon and lower them into the iced water.
• Warm through the poached egg and place one on each warm plate.
• Top with the smoked haddock hash.