Ingredients
Ingredients
4 Fillets of smoked haddock
4 rashers of back bacon
500g potatoes
30g Butter
1 Bunch spring onions
4 Eggs
1 tbsp Clear vinegar
350ml Double cream
2 tbsp Arran Grain Mustard
Salt and pepper
Chives to garnish
Method
1. Wrap fillets of smoked haddock in
bacon and lightly grill.
2. Mash 500g of boiled potatoes with 30g
of butter and chopped spring onions.
3. Boil double cream and add grain
mustard, whisk to a sauce consistency.
4. Poach 4 eggs in simmering water with
a table spoon of clear vinegar.
5. Assemble haddock wrapped in bacon
on champ potato with grain mustard
sauce, top with poached egg and
garnish with chopped chives.
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