Serve this dish accompanied with a watercress or rocket salad for a light lunch.
300g (10½oz) piece smoked haddock fillet
350g (12oz) small new potatoes, preferably purple, washed
salt and freshly ground pepper
600ml (generous 2½ cups) milk
1 small bouquet garni
40g (2½ tbsp) butter, plus extra to grease
80g (2¾oz) shallots, finely chopped
300ml (1¼ cups) sauce écossaise
Soak the smoked haddock in cold water for 30 minutes.
Put the potatoes in a pan, cover with cold water and add salt. Boil gently for 20 minutes or until tender when pierced with a knife tip. Pour a little cold water into the pan to stop the cooking process and let cool. When cold, peel and slice the potatoes.
Drain the fish, place in a pan and pour on the milk to cover, adding a little cold water if needed. Add the bouquet garni. Slowly bring to a simmer and poach gently for 5 minutes. Leave the haddock to cool in the milk until almost cold.
Heat the oven to 160ºC/315ºF/Gas 2½. Melt the butter in a small pan, add the shallots and sweat gently for 2 minutes. Grease 4 individual gratin or egg dishes generously with butter. Mix the shallots with the sliced potatoes and divide between the dishes, then flake the haddock over the top. Cover with foil and heat in the oven for 5 minutes.
Meanwhile, reheat the poached eggs in boiling water for no more than 30 seconds. Drain thoroughly and put a poached egg on top of the potatoes in each dish. Coat with piping hot sauce écossaise and serve.