1 tbsp fresh chopped chervil
1 tbsp fresh fresh chopped chives
½ garlic clove
1 lemon, juice only
salt and freshly ground black pepper
400g/14oz British pink fir potatoes
1 shallot, sliced
3 spring onions, sliced
1 tbsp fresh fresh chopped tarragon
2 sprigs fresh thyme
1 tbsp wholegrain mustard
2 bay leaf
6 black peppercorns
2 tbsp olive oil
25ml/1fl oz white wine vinegar
250g/9oz unsalted butter, diced
150g/5½oz unsalted butter
50²µ/1¾´Ç³ú double cream
2 free-range eggs
400ml/14fl oz whole milk
2 smoked haddock (120–140g/4¼–5oz each), bones removed but skin left on
200ml/â…“ pint white wine