1lb potatoes, peeled & halved
2 bay leaves
3 sprigs thyme
1lb smoked, undyed haddock or coley
Rapeseed or olive oil
3 cloves garlic, crushed
2 egg yolks
Juice of 1 lemon
I bunch spring onions, finely sliced
Salt & pepper
Put the potatoes in a pan, cover with water and simmer until tender. Drain and cover with the lid.
In a large pan bring the milk, cream, and herbs to the boil. Simmer for 5 minutes. Remove from the heat and leave to infuse for 15 minutes.
Bring the milk to the boil again, add the haddock and simmer for 8-10 minutes depending on the thickness of the fish. It must not be overcooked. Remove from the heat and leave to cool.
Preheat the oven to 200C.
Place the fish into a large mixing bowl and keep the milk aside.
Warm about 50ml of the oil in a small pan, add the garlic and stir through then remove from the heat to cool a little.
Add the oil, garlic and potatoes to the fish. Beat with some of the cooking milk until smooth.
Stir in the egg yolks, lemon juice and spring onions. Season with salt and plenty black pepper.
Spoon into individual ramekins or one large serving dish. Bake for 15-20 minutes until golden on top and bubbling.
Serve with steamed green vegetables or poached eggs and fresh crusty bread.