1

Place the fish in a shallow pan. Add the milk, bay leaf and peppercorns and bring to the boil. Reduce the heat and simmer for 5 minutes, until the fish flakes easily.

2

Crack the egg into a small bowl. Bring a large pan of water to the boil, carefully add the egg and simmer gently for 3 minutes. Carefully remove from the pan using a slotted spoon.

3

Place the haddock on a warm serving plate, top with the poached egg and drizzle the milk it was cooked in over the top. Serve with the mustard and garnished with parsley.