Melt the butter in a hot pan. Add the haddock, 4tbsp wine, 4tbsp fish stock and 1/2 cup double cream. Cover and allow to simmer for 4 minutes.

In another pan, put the spring onions, mustard and 4tbsp double cream. Mix in the potato and allow to heat through.

Meanwhile, poach the egg.

Strain the sauce from the fish and add 1tsp cream and a pinch of saffron. Season and re-heat.

Put the mashed potato mixture in the centre of a plate and place the haddock on top. Put the poached egg on top of the fish and spoon the sauce over. Garnish with chopped chives and tomatoes.