Smoked Haddock, Asparagus, Mashed Potato and Poached Eggs

A classic twist on a fish supper.

Ingredients

Preparation time:

10 minutes

Cooking time:

25 minutes

Skill level:

Easy

Serves:

Two

Place the potatoes in a pan with some cold water and bring to the boil. Boil for 15-20 minutes until cooked through.
Meanwhile boil the kettle. Remove the woody ends from the asparagus. Put a pan on the stove and fill with boiling water. Add the asparagus and cook for 3-5 minutes until tender.
Whilst the asparagus is cooking crack each egg into a separate cup. Bring a pan of water to simmer, 5cm deep. Tip the egg gently into the pan and cook for 3 minutes or to your liking. Remove the egg gently and drain on kitchen paper.
Place the smoked haddock fillets in a microwave safe bowl, add 1 tbsp. water and cover with a loose fitting lid. Microwave on full power for 3 minutes or until cooked through.
Drain the potatoes and add the olive oil. Season with salt and pepper and mash until smooth.
In a microwave proof bowl mix together the crème fraiche, mustard, a squeeze of lemon juice, salt and pepper. Place in the microwave for 30 seconds. Remove and stir well before replacing for another 30 seconds.
To serve place the potatoes on 2 plates. Add the asparagus on top followed by the fish. Add the egg and then the sauce. Finished with chopped dill.

Nutritional information per serving:

kcalories

561

protein

47g

carbs

49g

fat

19.8g