Cook fresh peas for about 5-6 minutes, then purée in a food processor together with some cream (or whole milk) to make a smooth purée.
Season well and set aside. Put skinned fillets of smoked haddock on pieces of oiled kitchen foil and seal to make little parcels,
then cook in a 170°C oven for 10 minutes. Meanwhile, make a parmesan sauce by heating cream with grated parmesan until the cheese melts,
season with black pepper and keep warm while you poach some eggs. Reheat the pea puree and spread onto hot plates. Top with the
smoked haddock, a poached egg, cover with the parmesan sauce, and serve with sautéed potatoes.