Smoked haddock, poached eggs and crushed potatoes

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Taken from the menu of Bryn Williams' beachfront bistro, Porth Eirias, this deliciously simple smoked haddock recipe combines gently poached fish with crushed new potatoes and a rich buttery mustard sauce. Topped with a poached egg, this recipe would be perfect as a simple lunch or supper, or even a very indulgent weekend brunch.

First published in 2016




Poached haddock

Crushed potatoes

Mustard beurre blanc

To serve


Begin by placing the new potatoes into a pan and covering with water. Bring to the boil over a medium heat, cooking for 12–15 minutes or until the potatoes are cooked through and break apart slightly when crushed with a fork
Meanwhile, make the beurre blanc by adding the white wine, chopped shallot, peppercorns and bay leaves to a pan. Place over a low heat and stir in the double cream. Gradually whisk in the butter a cube at a time until it has all been added and incorporated into the sauce
Once it has the consistency of a butter emulsion, whisk in the the wholegrain mustard and season with salt and pepper. Set aside and keep warm until ready to serve
Drain the cooked potatoes and return to the pan along with the sliced spring onion, a squeeze of lemon juice and a teaspoon of olive oil. Season with salt and pepper then lightly crush everything together with a fork – the potatoes should still hold some shape rather than completely mashed. Keep warm until serving
Check the haddock carefully for any remaining bones, then cut the fillet into four portions, each weighing about 130g
Place the milk, water, garlic, thyme and bay leaf into a large pan for poaching. Season well with salt and pepper, then place on a moderate-high heat and bring to the boil. Add the haddock portions to the pan and poach for 4 minutes until cooked through. When cooked, the skin should easily peel off the flesh
To serve, bring a pan of water to a gentle boil and add the white wine vinegar plus a little salt and pepper. Crack one of the eggs into a small ramekin or cup and gently pour into the water. Poach for 3 minutes then remove carefully with a slotted spoon and set aside. Repeat with the remaining eggs
To serve, place a 10cm metal ring in the centre of each serving plate and spoon in a portion of the crushed potatoes. Remove the ring and top with a portion of the smoked haddock, a poached egg and spoon over some of the mustard beurre blanc. Garnish with a sprig of chervil and serve immediately

Bryn Williams trained in three of London’s most challenging kitchens, gaining a solid classical education as he worked. At his neighbourhood restaurant, he offers highly accomplished dishes showcasing the very best produce that Wales has to offer.

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