Make sure all of the pin bones are removed from the haddock and season with the pepper. Combine the stock and the white wine in a pan large enough to take the fish fillets side by side and lay these into the stock. Bring this to the simmer and gently poach for about 3 minutes until cooked. Remove the fish and keep warm and covered. Strain the stock and set over a high heat to reduce by two thirds. Have ready a pan of hot water to reheat the poached eggs in.

Once the stock has reduced add the cream and the mustard and reduce until it just starts to thicken. Place the eggs in the hot water to reheat for about 30 seconds. Mix the spring onions into the hot mash, place a mound of this in the centre of each plate. Carefully remove the skin from the fish and place a fillet of the fish on the mash. Drain the eggs and sit an egg on each piece of fish, pour the sauce over the egg and around the plate.