Haddock soup recipe

1. 1

   Place the haddock in the cold milk, then bring to the boil and take off the heat.

2. 2

   Remove the fish then add the diced potato and cook for a further minute.

3. 3

   Blend until smooth and season with a little salt to taste.

4. 4

   If you want to include little potato cubes in your dish, as Mark does, cut the extra potato (enough to give about five cubes of potato per person) into 2 cm cubes and cook in salted boiling water for one minute.

5. 5

   Drain.

6. 6

   Fry the eggs in a little oil until the white is cooked but the yolk is still runny.

7. 7

   Place each egg in a serving bowl, then flake the haddock around the egg and sprinkle with the cress and grain mustard.

8. 8

   If you're using potato cubes, dot them around the plate too.

9. 9

   Bring the soup back to the boil and pour around the egg yolk then serve.

* Per serving · 4 servings · Values may vary.

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