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    Mashed Potato with Smoked Haddock, Mustard and Poached Egg

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    Mashed Potato with Smoked Haddock, Mustard and Poached Egg

    Serves: 4

    Ingredients

    • 1 kg Maris Piper potatoes
    • 50g softened butter
    • White pepper
    • Salt
    • Grated nutmeg
    • 142ml double cream
    • 3 tsp grain mustard
    • 4 hot-smoked haddock fillets
    • 4 medium eggs

    Method

    1. Peel 1kg Maris Piper potatoes, cut into large dice and cook in boiling, salted water until soft.
    2. Drain well and mash with 50g softened butter, seasoning with white pepper, salt and grated nutmeg. Set aside and keep warm.
    3. Bring a 142ml carton double cream to boiling point in a heavy-bottomed pan, whisk in 3 tsp grain mustard and add a pinch of salt. Roughly break 4 hot-smoked haddock fillets into chunks, stir into the sauce, and cook gently to heat the fish through.
    4. Meanwhile, bring a pan of water to the boil and poach 4 medium eggs. Divide the mash between 4 plates. Spoon the creamy haddock sauce on top and finish with a poached egg.

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