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


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