Instructions: If you have time refrigerate the fish for 1 to 2 hours at step 3 so the favour can develop.

Quarter the potatoes and cook in boiling salted water m the simmering ovenfor 10 minutes.

Chop the tarragon reserving one or two sprigs; peel and finely chop the eggs butter a shallow ovenproof dish with a little of the butter.

Add the cod the remaining tarragon and dot with 25g butter.

Pour the wine over and season well with sea salt.

Cook on the grid shelf on the second runners at the back of the roasting ovenfor 10 minutes.

Remove the fish from the ovenand pour the liquor into a shallow saute or frying pan.

Cover the fish and return to the simmering oven.

Drain the potatoes and add them to the fish liquor.

Bring to the boil and bubble the potatoes in the liquid until tender and the liquid has reduced to about 4 tbsp.

Keeping the mixture hot swirl in the remaining butter with the chopped tarragon and chopped eggs.

Season to taste.

Place the fish on a bed of watercress then spoon the hot potato mixture around it.

Season with salt and ground black pepper and serve immediately.

Once the egg has been added to the potatoes serve this salad immediately.

Serves 4

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