Smoked haddock risotto with poached egg and mustard sauce

Remove the skin from the haddock and place the skin into a saucepan with the fish stock and bay leaf. Bring to a simmer. Put the haddock fillet to one side.

Heat a deep frying pan until hot and add 50g of the butter and a tablespoon of olive oil. Add the shallots and garlic and fry gently for 2-3 minutes until just softened.

Add the rice and cook, stirring frequently, for one minute, until translucent and coated in oil. Add the vermouth and simmer until reduced to almost nothing.

Add all but 200ml/7fl oz of the simmering fish stock to the pan a ladleful at a time, stirring constantly between each addition until all the liquid has been absorbed and the rice is tender. Add the parmesan and 25g/1oz butter. Season, to taste, with salt and freshly ground black pepper and stir to combine.

Heat a separate frying pan until hot and add 50g/2oz of the butter and the leeks. Fry gently for 1-2 minutes until just tender, then fold into the cooked risotto.

Place the remaining 25g butter into the frying pan the leeks were cooked in, along with a tablespoon of olive oil. Add the smoked haddock fillet and fry for 1-2 minutes on each side, or until golden-brown and cooked through.

Strain the remaining fish stock into a small saucepan and add the whipping cream and wholegrain mustard. Bring to a simmer.

Bring a small pan of water to the boil and add the vinegar. Crack in the eggs and poach for about 3½ minutes, or until softly set. To serve, place a spoonful of risotto into each serving bowl. Top with the haddock, and then place a poached egg on top of the haddock.

Using a hand blender, froth the stock and mustard mixture and spoon around the haddock. Drizzle with olive oil and sprinkle with shavings of parmesan.