Make the eggs in about ten minutes, rinse, peel and dice. Gently bubble the halibut once in the milk, then drain. Finely shred the fish meat, removing the bones. Chop the parsley.
Heat the oil to medium-hot and fry the mustard seeds in it. Remove from the heat, fold in the curry and add the same amount of crème fraîche. Bring to the boil once, season with salt and sugar, cool and stir through with the remaining crème fraîche.
Gently mix the halibut with the sauce, parsley and half of the eggs, perhaps seasoning with salt one more time. Sprinkle with the remaining egg and serve with toasted fresh bread.