Smoked Haddock, Whole Grain Mustard Crushed Potatoes with a Poached Egg and Creamed Leeks Recipe

A British classic pared down for the home cook: this dish is not only satisfyingly easy to make, it's impressive enough for special occasions,yet great for a weeknight dinner.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(7 votes) 4.7/5

Les ingrédients

Pour people
  • For the fish
  • Smoked un-dyed haddock : 750 g
  • Semi-skimmed milk : 300 ml
  • Bay leaf (-ves) : 2 whole
  • Fresh thyme : 5 sprig
  • For the vegetables
  • New potato(es) : 750 g
  • Unsalted butter : 75 g
  • Wholegrain mustard : 75 g
  • Maldon salt : 10 g
  • Leek(s) : 2 whole
  • Unsalted butter : 50 g
  • Maldon salt : 5 pinch(es)
  • Dry white wine : 100 ml
  • Double cream : 250 ml
  • For the garnish(es)
  • Whole egg(s) : 6 whole
  • White alcohol vinegar : 75 ml
  • Flat leaf parsley : 0.25 bunch



    Cut the haddock into portions, if necessary.

    Place the fish in a pan, along with the milk, bay leaves and thyme sprigs. The smoked haddock should be submerged, top up with water if needed.

    Bring the pan up to a gentle simmer. Poach the haddock for 12 minutes. Remove from the heat, but leave the fish in the milk until ready to serve.


    Trim the leeks, removing the dark green leaves. Give them a good wash. Slice the leeks into 5mm disks.

    Over a medium heat, melt 50g of unsalted butter. Add the leeks, and allow to sweat out until soft.

    Turn up the heat under the leeks, add the white wine, and cook down until the wine has reduced by about half. Add the cream, bring to a boil. Taste for seasoning, and set aside until ready to serve.

    Place the new potatoes and 10g of salt in a large sauce pan, cover with cold water, and bring to a boil.

    The potatoes are done when they are easily speared by a knife. Drain the potatoes, coarsely crush with a fork. Stir in 75g of butter and the whole grain mustard. Adjust the seasoning if necessary.


    Pick the parsley leaves from the stalks, and chop finely.

    Crack the eggs in individual cups, and keep chilled until ready to poach. If the egg whites are very runny, leave them to sit in a colander to drain off the liquid.

    Bring a deep pot of water to a gentle simmer, add the white vinegar. When ready, drop the eggs one at a timein the simmering water. Stir ocasionally to prevent the eggs from sticking to the bottom of the pan. Leave the eggs to poach for 3 minutes.

    Fish the poached eggs with a slotted spoon, and transfer to a bowl of cool water. t=The eggs can sit in the bowl of water until needed. To reheat, place the eggs in plain, simmering water for about2 minutes before serving.

  • 4. TO SERVE

    Spoon a mound of crushed potatoes in the centre of a plate. Push the back of the spoon just off-centre of the potatoes to form a cavity for the poached egg.

    Careful remove the haddock portions from the milk. Drain on some kitchen towel, and peel off the skin. Perch the fish to the side of the poached egg. If the haddock falls apart, flake the portions, and scatter around the plate.

    Spoon the creamed leeks onto the fish. Garnish with chopped parsley, and serve immediately.

Chef's tip

«All the elements in this dish can be prepared in advanc and re-heated just before serving.»

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