Creamy baked haddock & tatties
Warm, comforting and made in the microwave, this might well be the easiest fish pie ever
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 15-20 minutes
- Firstly assemble the dish. Scatter the haddock, leek and parsley over the bottom of a shallow microwavable dish and mix together with your fingers or a spoon. Drizzle over half the cream and 5 tablespoons of water. Lay the potato slices over the fish and leeks and drizzle over the remaining cream. Season the potatoes with a little salt and plenty of black pepper.
- Put the grill on high. Cover the dish with cling film and pierce it a few times. Microwave the pie on the highest setting for 8-10 minutes until everything's bubbling away and the potatoes are tender when poked with a knife. Whip off the cling film and put the dish under the grill until the potatoes are golden. Leave to rest for a minute, then serve straight from the dish.
646 kcalories, protein 45.0g, carbohydrate 38.0g, fat 36.0 g, saturated fat 22.0g, fibre 4.0g, salt 3.97 g
Recipe from Good Food magazine, January 2004.
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http://www.bbcgoodfood.com/recipes/1644/
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 15-20 minutes
Ingredients
- 400g smoked haddock (undyed is better, but not essential), skinned and chopped into chunks
- 1 trimmed leek , finely sliced
- handful of parsley , chopped
- 142ml carton double cream
- 2 medium baking potatoes , about 200g/7oz each, skin on, sliced as thinly as possible
646 kcalories, protein 45.0g, carbohydrate 38.0g, fat 36.0 g, saturated fat 22.0g, fibre 4.0g, salt 3.97 g
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