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New Potatoes & Smoked Haddock Crush |
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| Serves 4 |
Prep 15 mins |
Cooking 35 mins |
Easy |
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My rating |
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Ingredients |
500g new potatoes, scrubbed
300g piece undyed smoked haddock, skinned
full-fat milk to cover
4 tbsp olive oil or butter
small bunch chives, finely chopped
To serve:
French beans
1 small shallot, finely sliced
8 slices of baguette, toasted or crisped in a low oven
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Halve the potatoes, if large.
Tip into a pan of boiling salted water for 20 mins until
they are on the point of collapse, then drain. Meanwhile,
cover the haddock with milk. Bring to a simmer, then poach
the fish slowly for 5 mins until it flakes easily. Drain
the fish, but reserve the milk.
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While everything is still
warm, crush the potatoes with a masher. Flake and mix in
the fish, add 2 tbsp of the poaching milk and 3 olive oil
or butter,
then mix well - you should have a loose, rich mash. Taste
for seasoning. Stir in the chives and set aside.
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Cook the beans in boiling
water, then drain and toss with the remaining oil and
the shallot. Serve a large spoonful of crush with the
French bean salad and a few slices of toasted baguette
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DAILY
DINNERS 
