Smoked haddock & colcannon
Colcannon, the traditional Irish potato dish, is a great accompaniment to creamy smoked haddock
Difficulty and servings
Serves 2
Preparation 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.
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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
Preparation and cooking times
Ready in 10 minutes
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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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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06 October 2009
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