Pan-fried haddock with potato cake, poached egg and hollandaise

by Louise Robinson
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Ingredients

Fish & Shellfish

  • 4 haddock fillets, each weighing 200g

Dairy

  • butter, for frying
  • 100g of butter, plus extra for frying
  • 280g of butter

Store Cupboard

  • sea salt
  • sea salt
  • 4 egg yolks

Spices & Dried Herbs

  • freshly ground black pepper
  • freshly ground black pepper

Fruit & Vegetables

  • 800g of Maris Piper potatoes, peeled and diced
  • lemon juice, to taste

Oils & Vinegars

  • 2 tsp tarragon vinegar

Salad & Fresh Herbs

  • chopped chives, optional