1kg/2lb 4oz new potatoes, peeled and cut into chunks
6 tbsp olive oil
salt and freshly ground black pepper
For the poached haddock
500ml/18fl oz whole milk
2 bay leaves
1 tbsp chopped fresh dill stalks
2 x 200g/7oz smoked haddock fillets, skin on, pin-boned
1 fennel bulb, thinly sliced, to serve
For the mustard and dill sauce
2 tbsp unsalted butter
2 garlic cloves, finely chopped
200g/7oz half-fat crème fraîche
2 tbsp Dijon mustard
good handful fresh dill, chopped
Preheat the oven to 200C/180C Fan/Gas 6.
To make the roast potatoes, put the potatoes in a deep roasting tin, pour over the oil, season with salt and pepper and mix well. Roast for 30–40 minutes, or until crispy and golden brown.
To make the poached haddock, pour the milk into a shallow pan and add the bay and dill. Bring to the boil, add the haddock, reduce the heat and gently simmer for 8–10 minutes.
Meanwhile, to make the mustard and dill sauce, melt the butter in a sauté pan over a medium–low heat. Add the garlic and cook for 2–3 minutes. Stir in the crème fraîche and mustard and cook for 1–2 minutes. Add the dill and season with salt and pepper.
To serve, lift the haddock from the pan onto a platter using a slotted spoon, draining off the milk and discarding the herbs. Add the potatoes to the platter and pour over the sauce. Top with the fennel.