New potato & smoked haddock crush

New potato & smoked haddock crush

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(4 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 4
New potatoes are usually treated as a side dish, but crushing them with smoky fish turns them into a delicious starter or lunch

Nutrition and extra info

  • Nut-free
  • Egg-free

Nutrition: per serving

  • kcal260
  • fat12g
  • saturates2g
  • carbs22g
  • sugars2g
  • fibre2g
  • protein17g
  • salt1.49g
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Ingredients

  • 500g new potato, scrubbed if muddy

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 6 garlic clove, peeled, but left whole
  • 300g undyed smoked haddock, skinned
  • full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small bunch chives, finely chopped

To serve

  • 100g French bean
  • 1 small shallot, finely sliced

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 8 slices of baguette, toasted or crisped in a low oven

Method

  1. Halve the potatoes if large. Tip into a pan of boiling salted water with the garlic, simmer for about 20 mins until they are on the brink of collapse, then drain. Meanwhile, cover the haddock with milk. Bring to a simmer, then poach the fish slowly for 5 mins until it flakes easily. Drain fish, but reserve the milk.

  2. While everything is still warm, crush the potatoes and garlic with a masher. Flake and mix in the fish, add 2 tbsp of the poaching milk and 3 tbsp olive oil, then mix well – you should have a loose, rich mash. Taste for seasoning. Stir in the chives and set aside. Cook the beans in boiling water, then drain and toss with the remaining oil and the shallot. Serve a large spoonful of crush with the French bean salad and a few slices of toast.

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Comments (6)

reneeflet's picture
1.25

Quite disappointing, would have bee quite tasteless if I hadn't sauted the cooked potatoes & garlic in chopped chorizo before crushing & adding the fish.

sci-po's picture

Nice recipe didnt have any beans used brocolli, didnt have a shallot used an onion, added some bacon to the onion and sweated it down. Served with chilled Pinot Grigio wonderful.

grandmagrandad's picture

contradictory comments but will try and make my own decision on this one

keiblob's picture
5

I love this dish - hearty and healthy. I used some yellow smoked fish as well to make it look more interesting. This dish is very simple and worthwhile. Leftovers can be easily be adapted into fishcakes.

shaysmammy's picture
1

I was quite disappointed with this recipe. It didn't look very appetising and the taste wasn't wonderful either. I wouldn't make it again.

snowdrop08's picture
4

This made a quick and delicious lunch or light main meal. I made it a few times in quick succession so my family got sick of it, but I didn't.

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