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Tea smoked haddock with crushed potatoes

Jun Tanaka from Great Food Live
Jun Tanaka's tasty fish infused with the distinctive smoky aroma of Lapsang Souchong tea is served with flavoursome potatoes, sunblush tomatoes and a classic vinaigrette

Tea smoked haddock with crushed potatoes

Method

1. For the tea smoked haddock: put the tea leaves in the bottom of a steamer and put over a medium heat until it starts to smoke - about 3 minutes.

2. Lightly oil a small baking tray or dish and put the haddock on this and then put into the steamer for 3-4 minutes. Remove and set aside.

3. For the crushed potatoes: cook the new potatoes in a pan of boiling salted water for 15-20 minutes until tender.

4. Drain the potatoes and stir in the olive oil, the sunblush tomatoes and chives. Crush lightly with a fork and add a squeeze of lemon juice.

5. For the vinaigrette: put the mustard, a pinch each of salt and pepper and the vinegar in a bowl and slowly whisk in the olive oil.

6. Toss the watercress with some of the vinaigrette.

7. For the poached egg: put a pan of water on to boil with the white wine vinegar. When it is nearly boiling, crack the egg into a cup and quickly drop into the water. Poach for 3 minutes.

8. Heat the olive oil in a frying pan and cook the haddock fillet for 2 minutes. Flip it over and fry for another minute.

9. To serve: spoon the potatoes onto the plate and place the haddock on top. Put the dressed watercress to the side and top with the poached egg. Add the remaining vinaigrette.