Spithead Pheasant topped with poached egg
Cover the bottom of shallow dish with water, bring to the boil. Shake in a few drops of vinegar. Reduce heat to simmer, place haddock fillet into dish, skin side down, and simmer for 5 minutes or until flesh appears to flake.
Bring a saucepan of salted water to the boil, stir vigorously to create a vortex, reduce heat to simmer and on doing so, crack egg into the water. (The vortex action should keep your egg together without any strands or tentacles dangling).
Serve fish on a warmed dinner plate, top with poached egg and season to taste.