Ingredients
4 x 175g hake fillets
oil to fry
50g butter to baste
450g cooked new potatoes
4 x poached eggs
For the sauce
2 finely diced shallots
100ml white wine vinegar
100ml white wine
100ml fish stock
100g cold diced butter
juice half lemon
50ml cream
30g grain mustard
Method
1. Oil and season the hake and fry for 3 minutes each side. Baste with butter, and keep warm whilst you get on with the rest
2. Sauce – gently fry the shallots for 2 minutes
3. Add vinegar, and reduce to virtually nothing. Repeat with wine and stock
4. Add cream, reduce by half, and then whisk in butter
5. Add lemon and mustard and set aside
6. Crush potatoes with a masher to break down. Press into 4 rings, add fish, then egg, then sauce
