Haddock milk with cornflakes

Ingredients

For the curry oil
300ml/10½fl oz sunflower oil
2 tbsp medium curry powder
For the haddock
400ml/14fl oz whole milk
250g/9oz undyed smoked haddock, skin on
½ tbsp xanthum gum (available from health food shops and online)
4 free-range egg yolks
20 cornflakes

Method

1. For the curry oil, place the oil and curry powder into a small pan over a very low heat and heat gently for one hour. Allow to cool, then strain.
2. For the haddock, place the milk into a wide deep pan over a low heat and bring to a gentle simmer. Add the smoked haddock and poach until the fish begins to flake and the milk has taken on the flavour of the fish.
3. Strain the haddock through a fine sieve into a bowl, squeezing as much moisture from the haddock as possible. Transfer the milk to a clean pan over a low heat. Discard the haddock (or use in other dishes, such as kedgeree).
4. Add the xanthum gum to the milk and whisk to dissolve and thicken the milk.
5. Pour the milk into a siphon, then place the siphon into a jug or bowl of hot water to keep the milk mixture warm.
6. Poach the egg yolks in gently simmering water for 1-2 minutes, then remove with a slotted spoon.
7. To serve, pipe out the thickened milk from the siphon into each serving bowl into a round. Place an egg yolk into the centre of the milk (so the milk and yolk resemble a fried egg).
8. Place or sprinkle the cornflakes over the milk, then drizzle the curry oil over the egg in a zig-zag pattern.