Haddock with poached eggs

- 1 kg potatoes
-2 spring onions, sliced
- 1 tbsp butter
--2 tbsp creme fraiche
- 4 smoked haddock fillets
- 200 ml milk
- 4 eggs
- salt, pepper
- 1 spoon vinegar












Boil the potatoes for 20 min until tender. Drain, crush, add spring onion, butter and cream. Keep warm.
Put milk in a large frying pan and add the fish. Boil slightly for 5 min.
In another pan boil the water with 1 spoon of vinegar, swirl the water with a spoon and crack in four eggs. Simmer for 3 min.

Serve the haddock on top of the potatoes topped with the egg.