Smoked haddock & colcannon
- Preparation and cooking time
- Total time
- Ready in 10 minutes
- Serves 2
Colcannon, the traditional Irish potato dish, is a great accompaniment to creamy smoked haddock
- STEP 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.
- STEP 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.
- STEP 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.