New Potato & Smoked Haddock Crush |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A rustic dish with a satisfying feel. Please use undyed haddock as the yellow stuff is just plain skeevy. Serve with green beans and toasted baguette or sourdough. Ingredients:
500 g new potatoes, scrubbed |
6 garlic cloves, peeled but left whole |
300 g smoked haddock, skinned |
1 pint whole milk |
3 tablespoons olive oil |
3 tablespoons chives, snipped |
Directions:
1. If potatoes are on the big side, cut them in half. Boil the potatoes and whole garlic in salted water for 20 minutes. Drain and transfer to a bowl and crush with a potato masher or a fork.
2. Place the smoked haddock fillet in a skillet and cover with whole milk. Bring to a heavy simmer and cook for 5 minutes or until haddock flakes. Reserve milk.
3. Flake haddock into potato mixture and add 2 Tbsp of the poaching milk and the olive oil. Mix well, but keep the texture.
4. Serve topped with snipped chives.
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