I had a very tasty version of this at The Gun pub in Docklands, welcoming my good friend Lou back from her travels.

I poached the Haddock fillets in milk (we had loads of milk that needed to be used) with a couple of Bay leaves and a few peppercorns. With the mash, I just mixed in a tablespoon of decent wholegrain mustard, but what really makes this dish, is the mustard sauce. Gently heat double cream with an egg yolk, 3 Tbs white wine and a squeeze of lemon juice. Lovely. The poached eggs turned out a little harder than I prefer, but I’ll remember that for next time.