Bryn Williams served up a tasty smoked haddock with mustard sauce and poached egg on Saturday Kitchen.

The ingredients for the poached haddock are: 400ml whole milk, ½ garlic clove, 2 sprigs fresh thyme, 2 bay leaf, 6 black peppercorns and 2 smoked haddock (120–140g each), bones removed but skin left on.

For the mustard sauce: 200ml white wine, 1 shallot, sliced, 6 black peppercorns, 50g double cream, 250g unsalted butter, diced, 1 lemon, juice only and 1 tbsp wholegrain mustard.

For the potatoes: 400g British pink fir potatoes, 3 spring onions, sliced, 2 bay leaves, 150g unsalted butter, 2 tbsp olive oil, salt and freshly ground black pepper.

For the poached egg: 25ml white wine vinegar and 2 free-range eggs.

To serve: 1 tbsp fresh chopped chervil, 1 tbsp fresh fresh chopped chives and 1 tbsp fresh fresh chopped tarragon.

See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.