Method

1. Boil the potatoes for approximately 15 minutes, until ready to mash.
2. Strain the potatoes then add the butter & spring onions. Use a fork to crush the potatoes and mix everything together. Once the mash has incorporated the butter, season with salt & pepper. 
3. Place the fish into a non stick pan. Add the milk to cover the haddock and place some foil over the pan to create some steam. Bring to the boil for 2-3 minutes then remove from the heat. Reserve and keep warm until needed.
4. To poach the eggs, heat a pan of water on the stove. When it reaches simmering point, add the vinegar. Break the egg into a cup and pour into the simmering water. Allow to poach for about 3 minutes. 
5. Reduce the white wine in a small non stick frying pan, add the cream and stir in the grated cheese until it melts. Allow the sauce to heat through and thicken, stirring regularly, adding the chopped parsley and mustard at the last minute.

PLATING UP

Place a spoonful of the potato mixture onto each plate. Add a piece of steamed haddock fillet. Remove the poached egg from the pan and drain off excess water. Place the egg onto the haddock and mash. Pour over the cheese sauce and garnish with a sprig of parsley. Serve immediately.