Saturday, 19 March 2011

New Potato and Smoked Haddock Crush

I seem to have a lot of smoked fish in my freezer at the moment and I am coming up with different ways to use it rather than just making kedgeree. I came across this recipe in Good Food and it looked simple enough to make on a work day evening and tasty as well. It was and very easy and quick to make. I used parsley instead of chives but it worked just as well.

New Potato and Smoked Haddock Crush (adapted from Good Food Magazine May 2007)
(Serves 4)

500g new potatoes, scrubbed if muddy
6 garlic cloves, peeled, but left whole
300g undyed smoked haddock, skinned
full-fat milk
4 tbsp olive oil
small bunch chives, finely chopped

Halve the potatoes if large. Tip into a pan of boiling salted water with the garlic, simmer for about 20 mins until they are on the brink 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 fish, but reserve the milk.

While everything is still warm, crush the potatoes and garlic with a masher. Flake and mix in the fish, add 2 tbsp of the poaching milk and 3 tbsp olive oil, then mix well - you should have a loose, rich mash. Taste for seasoning. Stir in the chives and serve.

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