Jersey Royal Potatoes with Smoked Haddock and Parsley Sauce

Place the Jersey Royal potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until tender. Drain well in a colander.

While the potatoes are cooking, gently poach the haddock. Place the haddock fillets in a medium saucepan and pour over the milk. Add the bay leaf. Bring to a gentle simmer over low heat. Cook for 5-7 minutes, or until the haddock is opaque and flakes easily.

Remove the haddock from the milk using a slotted spoon and set aside. Reserve the milk.

In the same saucepan, melt the Jersey butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Gradually whisk in the reserved milk from poaching the haddock, ensuring there are no lumps. Continue to stir until the sauce thickens.

Stir in the chopped parsley and lemon juice. Season with salt and pepper to taste.

Gently flake the cooked haddock into the parsley sauce. Stir to combine.

Serve the flaked haddock and parsley sauce over the cooked Jersey Royal potatoes. Garnish with finely chopped spring onions, if desired.