First, cook ¾ cup of green lentils in water for about 20 minutes, drain and reserve. Skin smoked haddock fillets, and put into greased shallow dish,
moisten with a little milk, season with black pepper and dot with butter, cover and bake in a 170°C oven for 20 minutes. Fry a couple of chopped shallots
in olive oil, add a tsp of curry powder and 2-3 Tbs cream, then add the drained lentils to warm through. Add a couple of large handfuls of baby spinach leaves,
trimmed of stalks, and mix together until the spinach is wilted. Add some chopped parsley, then spoon onto hot plates, top with the smoked haddock,
crown with a poached egg and a final sprinkling of chopped parsley.