Smoked haddock & colcannon
Colcannon, the traditional Irish potato dish, is a great accompaniment to creamy smoked haddock
Difficulty and servings
Serves 2
Preperation and cooking times
Ready in 10 minutes- 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.
- 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.
- 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
Recipe from Good Food magazine, January 2005.

'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.'
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1814/
Difficulty and servings
Serves 2
Preperation and cooking times
Ready in 10 minutesIngredients
422 kcalories, protein 40g, carbohydrate 27g, fat 18 g, saturated fat 3g, fibre 4g, salt 4.08 g


