- 2 tbsp white wine vinegar
- 1 bay leaf
- 1 fillet undyed smoked haddock, trimmed into two neat portions
- 200g cooked plain new potatoes, sliced
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 3 ripe tomatoes, sliced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
For the dressing
- 1 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp Dijon mustard
- small bunch chives, finely chopped
Whisk all the dressing ingredients together in a small bowl with 1 tsp water, then set aside. bring a shallow pan of water to the boil with the vinegar and bay leaf, then turn down the heat, slip in the fish and poach for 5 mins until cooked. remove with a fish slice and set aside.
Pile the potatoes into the centre of 2 plates and lay the tomato slices around them. drizzle the vegetables with a little dressing, then peel the skin off the haddock and sit it on top of the potatoes. Spoon over the rest of the dressing and serve.