Watching with glee as Morag Davidson pays homage to our favourite Loch Fyne dish…

Gathered around the dinner table at seafood lovers’ favourite, Loch Fyne, the Fed Up and Drunk bloggers listened intently as I pitched my reasons for picking my preferred dish yet again. I must be better at sales than I imagine, because soon enough, they had ordered five of them.

When the seriously divine smoked haddock dish in question was served, with colcannon mash, mustard and crème fraîche sauce, and a soft poached egg, everyone was just as enamoured with it as I’d hoped. Always keen for a new kitchen adventure, our graphics gal Morag declared she liked it so much she was determined to invent her own version at home. Of course, I muscled in on the action (by this I mean I perched on a kitchen stool and commented helpfully). Here’s how it went…

Morag’s Sea Bass with Creamy Mustard Sauce, Spring Mash and Soft Poached Egg
Serves 2


2 fillets sea bass (or pork loin chop for a meaty version)
5 medium sized potatoes
1 tbsp butter
3 handfuls of spinach
1 spring onion
16 sugar-snap peas
2 eggs
1 tbsp vinegar

For the sauce:

1/2 glass white wine
3 heaped tbsp Philadelphia
1 tsp whole-grain mustard
1 tsp English mustard


Cube your potatoes and boil. Meanwhile, begin on the sauce by placing the Philadelphia in a pan, stirring and adding splashes of white wine until smooth and creamy. Add the mustards and set aside.

Once the potatoes are soft enough to fall apart, drain, add butter and mash them up. For extra smooth, thick mash, fluff them up good and proper (until your arm feels like it’s going to drop off, in Morag’s words).

Tear up and add the spinach, folding it into the mash. Do the same with your thinly sliced spring onion. Pop your saucepan lid on top to keep warm, and set aside.

Boil or steam the sugar-snap peas, just for a couple of minutes so they keep some of their delicious crunch. Then season your sea bass with rock salt and ground pepper, and steam or grill (skin side down first) until cooked through. If you go for the pork option, cook in a griddle pan for a few minutes, until cooked through on both sides.

Poach the eggs (or get a helpful assistant, such as myself, to do it for you, for the sake of speed), while you heat up the sauce, ready to serve.

Stack the sea bass on the mash and drizzle the sauce. Top with poached egg and artistically scatter sugar-snaps. Magnifique!

Though I don’t think anything can ever quite match the real deal for me, I have to say I was very impressed. Mental note: must take Morag out to dinner more often.

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