Scrap and halve some new potatoes and cook in salted water for about 12 minutes, until just tender, then add a couple of handfuls
of frozen peas and cook for another 2 minutes, or so. Drain and gently crush with a good knob of butter. Meanwhile, heat another
knob of butter in a frying pan and cook skinned fillets of smoked haddock for about 3 minutes on each side. Transfer the fish
to a warm plate, then throw in a small glass of white wine and another knob of butter and reduce for 2 – 3 minutes, until syrupy.
Stir in a Tbs chopped chives. Serve the crushed potatoes and peas, top with a piece of haddock and pour over the chive butter sauce.