Haddock with bacon pancakes

Method

1. For the potato pancakes: boil the potatoes in a pan of boiling salted water for 8-10 minutes, or until tender, drain and place into a bowl. Mash with a potato masher, or pass through a potato ricer.

2. Measure out 225g of the mash, then mix in the flour, milk, eggs, dill, mustard and egg yolks. Season with a little bit of nutmeg and salt.

3. In a separate bowl, whisk half of the egg whites in a bowl until they double in volume. (Freeze the remaining egg whites, or use in another recipe.) Fold the egg whites into the potato mash mixture.

4. Heat a non-stick frying pan, brush with oil and, using a large spoon, drop small rounds of the potato pancake mixture into the pan. Cook the pancakes for 2-3 minutes on each side, or until golden-brown and crisp. Drain on kitchen paper and keep warm.

5. Preheat the grill to medium.

6. For the haddock: prepare the haddock by removing the pin bones and cut into four portions.

7. Heat the haddock stock and butter together in a pan, then poach the haddock for 10-12 minutes, or until cooked through.

8. Grill the bacon for 10-12 minutes, or until golden-brown and crisp. Drain on kitchen paper.

9. To serve, place the potato pancakes onto the serving plates and spoon the poached haddock along side. Arrange two bacon rashers on top of each haddock fillet. Whisk the mustard and dill in to the haddock poaching liquid, then spoon over to serve.