Creamy baked haddock & tatties

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Good Food

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1. 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.
2. 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 45g, carbohydrate 38g, fat 36 g, saturated fat 22g, fibre 4g, salt 3.97 g

'Quick, simple and only needed minimum preparation. I'd make this one again, but I'd bake it in the oven and add a cheese topping.'

Latest comments and suggestions

• topchef

  26 November 2007

  topchef rated and commented on this recipe

  

  Haddock tasted lovely with the potatoes but was too runny for my liking with all that cream.

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• blossom

  16 February 2008

  blossom rated and commented on this recipe

  

  tasty and easy lovely mid week meal

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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

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Serves 2

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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 45g, carbohydrate 38g, fat 36 g, saturated fat 22g, fibre 4g, salt 3.97 g

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