Heat the milk and bay leaf in a deep fry pan until the milk is simmering. Add the haddock and poach for 2 to 3 minutes.
Place another pan on a medium heat and add the butter. When the butter has melted add the spinach and cook for 1 minute until just softened.
In a pan of boiling water poach the eggs for 2 to 3 minutes.
Melt the remaining butter in another pan over a medium heat and whisk in the flour. Cook gently for 1 minute, whisk in the poaching milk and bring to the boil. Reduce the heat and allow to thicken, then remove from the heat and whisk in the mustards and seasoning.
To serve put the spinach into the centre of the plates, top with the fish, followed by the poached eggs. Spoon over the sauce.
Heat the milk and bay leaf in a deep fry pan until the milk is simmering. Add the haddock and poach for 2 to 3 minutes.
Place another pan on a medium heat and add the butter. When the butter has melted add the spinach and cook for 1 minute until just softened.
In a pan of boiling water poach the eggs for 2 to 3 minutes.
Melt the remaining butter in another pan over a medium heat and whisk in the flour. Cook gently for 1 minute, whisk in the poaching milk and bring to the boil. Reduce the heat and allow to thicken, then remove from the heat and whisk in the mustards and seasoning.
To serve put the spinach into the centre of the plates, top with the fish, followed by the poached eggs. Spoon over the sauce.
