A variation on a couple of dishes cooked previously.
I bought a piece of smoked haddock for the two of us, which turned out to be a little smaller than expected, so included a bit more protein in the form of some prosciutto
that was left in the refrigerator, and poached eggs. For the potatoes and peas, boil some scraped new potatoes until cooked, about 20 minutes. Five minutes before the end,
add shelled fresh peas. Drain, add a large knob of butter and some black pepper, then lightly crush the potatoes, leaving some chunks. Meanwhile, wrap the skinned smoked haddock
with a slice of prosciutto, and sauté in butter, turning until cooked, about 3-4 minutes each side. Place on hot plates, then add a half cup of chicken stock and more butter to the
pan, bring to the boil, stirring until thickened, and pour over the fish. Serve with the crushed potatoes and peas, top with a poached egg and sprinkle with plenty of chopped chives.