Haddock soup recipe

Directions

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.