Poached haddock with stewed leeks, soy-cured egg yolks and curry dressing

Prepare the soy-cured egg yolks at least 8 hours before you plan to serve the dish. Place the mirin and soy sauce in a bowl and mix well. Add the egg yolks and leave at room temperature for up to 8 hours, until the yolks are slightly firm and a beautiful burnt orange colour. Remove the eggs from the soy mixture and drain on kitchen paper

To make the stewed leeks, heat the oil and butter in a frying pan and gently fry the garlic with the leeks and thyme leaves (if using) for 3–4 minutes, or until the leeks are soft

Stir in the milk, cream, bay leaf and parsley, then reduce the heat and simmer gently for a further 6–8 minutes, stirring occasionally. Season to taste. If not serving immediately, you can transfer the leeks to an oven dish, cover with foil and keep warm in the oven until ready to serve

Meanwhile, cook the haddock. Place the milk, bay leaf and sea salt in a pan and bring to a simmer (do not allow to boil)

Place the haddock in the milk and cover the pan with cling film. Remove from the heat and rest from 8 minutes to allow the fish to cook. Once cooked, remove the fish from the pan and carefully peel away and discard the skin

For the curry dressing, whisk all of the ingredients together in a bowl and taste for seasoning

To serve, place 2–3 tbsp of the stewed leeks in the middle of the plate, carefully sit the haddock on the leeks and top with a soy-cured egg yolk. Finish with fresh coriander and spoonful of the curry dressing drizzled around the plate