Smoked haddock & colcannon

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1. Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover. Cover with cling film and microwave on High for 4-5 mins until the haddock flesh flakes easily. Meanwhile, get a pan of water on for the eggs.
2. Crack the eggs into the simmering water and poach for around 1-2 mins until the white is set, but the yolks are still soft. Remove the fish. Heat colcannon in the microwave according to pack instructions.
3. Mix half the chives into the colcannon, then spoon it between two plates. Top with the haddock and eggs and scatter with the remaining chives.

Give it a twist

Other fish to try in this dish are smoked or unsmoked cod, plaice fillets or salmon. For a more luxurious treat, pour over ready-made fresh Hollandaise sauce.

422 kcalories, protein 40g, carbohydrate 27g, fat 18 g, saturated fat 3g, fibre 4g, salt 4.08 g

'I wouldn't have normally tried this as I don't cook with fish much. It was quick and easy to make and the end result was light, but filling with a good contrast of flavours.'

http://www.bbcgoodfood.com/recipes/1814/

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Ingredients

• 2 smoked haddock fillets, preferably undyed about 140g/5oz each
• good splash milk
• 2 eggs
• 450g pack ready-made colcannon or other flavoured ready-made mashed potato
• handful chives , snipped

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• 2 smoked haddock fillets, preferably undyed about 140g/5oz each
• good splash milk
• 2 eggs
• 450g pack ready-made colcannon or other flavoured ready-made mashed potato
• handful chives , snipped

422 kcalories, protein 40g, carbohydrate 27g, fat 18 g, saturated fat 3g, fibre 4g, salt 4.08 g

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