INGREDIENTS
(Serves four)

600ml of milk
2 cloves
2 bay leaves
Parsley stalks, to taste
1 onion, chopped
100ml white wine
200ml white wine vinegar
4 cloves of black pepper
Tarragon stalks
1 large side of smoked haddock
10 eggs
25g butter
25g flour
For the hollandaise sauce (enough for 10)
3 shallots, chopped and sweated down
Pepper
2 egg yolks
250g butter, melted

To finish
200g Parmesan, grated
4 egg yolks

METHOD
In a pan, bring the milk, cloves, bay leaves, parsley stalks and onion up to the boil. Remove from the heat and leave to infuse. Reduce the white wine, white wine vinegar, black pepper and tarragon stalks to a glaze and leave to cool. Bring the milk back up to simmer and put the smoked haddock in it. Take the pan off the heat and allow the fish to gently cook and cool down.

Blend 10 eggs and pass through a chinois. Take the haddock out of the milk and flake the fish. Pass the milk mix into a saucepan and heat. In a separate pan, melt 25g of butter then add the flour and cook the roux out. Slowly add the milk mix, whisking the whole time to make a béchamel. When made and cooked out, remove from heat.

Make a hollandaise sauce with the shallot reduction, tarragon stalks, pepper, two egg yolks and 250g of melted butter. In blini pans, cook the blended egg mix until just soft. Then add the flaked haddock and sprinkle with the grated Parmesan.

Mix together one tablespoon of béchamel with one tablespoon of hollandaise and one egg yolk per person. Spoon this mix on top of the haddock and glaze under the grill. Serve in the blini pans.

By Tom Kerridge, chef-proprietor, The Hand and Flowers, Marlow on Thames

The Hand and Flowers>>