Pan fried Haddock with Potato Rosti and a Poached Egg

Pan fried haddock with potato rosti and a poached egg
Ingredients

• ½ potato, grated and squeezed to remove excess liquid
• 1 tsp butter
• 1 tsp olive oil
• 75g/2½oz smoked haddock, skin removed
• 1 egg
• splash white wine
• 50g/1¾oz butter
• 1 tsp chopped fresh chives

Potato Rosti Intructions :
Season the grated potato. Heat the oil and butter in a frying pan. Shape the potato into a well and fry for 3-4 minutes on each side until crisp and golden.
Remove from the pan. In the residual butter and oil, fry the haddock for 2-3 minutes on each side.
Poach the egg in simmering water for 1-2 minutes, drain and set aside.

Meanwhile, pour the white wine into a hot pan and let the alcohol evaporate for a few seconds. Reduce the heat and quickly whisk in the butter until combined and you have a thick sauce. Add the chives.
To serve, place the potato rösti on a plate and top with the haddock, then the egg. Pour over the sauce and serve. Enjoy it !
Crisp-rosti-potatoes.