To make the sauce, gently heat and
stir together the mustard and crème
fraîche in a small saucepan, then turn
off the heat and set aside.
Put the spinach in a colander and put
in the sink. Pour over kettle-hot water to wilt, cool under cold water, squeeze out
as much water as possible, then set aside.
Put the potatoes in the bottom part
of a tiered steamer, just cover with
water and bring to the simmer. Lay the
fish fillets in the first tier of the steamer
and, after the potatoes have cooked for
5 mins, sit on top, cover and steam for
a further 5 mins or until the fish is cooked
through. While the fish and potatoes are
cooking, bring another small pan of water
to the boil, add the vinegar and poach the
eggs to your liking – we did ours for 2 mins.
Gently reheat the sauce and add the
lemon juice and a small splash of water
if it’s a little too thick. Season and stir
in the chives. Lift the fish tier off the
potatoes, drain the potatoes, then tip
them back into the pan. Add the spinach
and a drizzle of the sauce, and mix
to combine. Divide the potatoes and
spinach between 2 plates, sit a fillet
of haddock on each and top with
a poached egg. Drizzle the remaining
sauce over the eggs and around the
fish, and serve straight away.