Here’s the dish that The French Table chef patron prepared in his inspiring al fresco cookery demonstration at the market.
For the mayonnaise: 2 egg yolks, half teaspoon Dijon mustard, 250ml vegetable oil
Put the haddock in pan, cover with milk, black pepper, shallot, garlic, thyme and bring to the boil. Simmer for a few minutes, remove from heat and leave to cool.
In a new pan, cook new potatoes in salt water. Once cooked, peel, slice and sauté in frying pan with butter.
For the mayonnaise, whisk egg yolks with Dijon mustard. Keep whisking while slowly adding oil. Add salt and pepper to taste and finish with two teaspoons of whole grain mustard.Mix together the new potatoes and haddock and add some of the mayonnaise to bind.
Poach the eggs and leave to cool.Put the poached eggs in flour and shake off the excess.
Dip the eggs in egg yolk and milk and then cover in panko breadcrumbs. Deep fry until golden and crisp.
To make the sauce, use some of the mayonnaise and loosen with a little warmed chicken stock.