Smoked Haddock With Mustard Sauce

• 16 oz smoked haddock fillet, skin removed, cut into 4 large pieces
• 2/3 cup milk
• 2 tbsp butter
• None None SAUCE
• 3/4 cup creme fraiche
• 1 tbsp whole-grain mustard
• 1 tbsp fresh parsley leaves, chopped, plus extra sprigs to garnish
• 4 None eggs

1. Place haddock in a large pan. Add milk and butter. Season. Cover and simmer for 10-15 mins, until fish is opaque, firm and flakes easily.
2. Meanwhile, for the sauce, cook creme fraiche and mustard over low heat, stirring, until smooth. Add parsley and 2 tbsp cooking liquid from fish.
3. Half-fill a deep pan with water. Bring to a gentle simmer. Poach eggs for 2-3 mins, until white has set.
4. Transfer haddock to 4 serving plates. Add poached eggs then spoon sauce over top. Garnish with parsley sprigs.

haddock fillet, milk, butter, sauce, crueme fraueeche, parsley, eggs

Taken from recipes-plus.com/api/v2.0/recipes/29052 (may not work)