Smoked haddock with potato mash recipe
This Irish-influenced recipe is a healthier take on fish pie – plus it uses parsnip as well as potato for the mash. The other difference? The mash is at the bottom, while the poached white fish and prawns top it.
See method- Serves 4
- 25 mins to prepare and 15 mins to cook
- 376 calories / serving
Ingredients
- 4 medium potatoes, peeled and cut into small chunks
- 2 parsnips, peeled and chopped
- Freshly ground black pepper
- 2tsp butter, margarine or olive oil
- 4tbsp fresh flat leaf parsley, chopped (2tbsp for mash and 2tbsp for mayo)
- 500g(16oz) skinless smoked haddock or cod loin, cut into 4 pieces
- 300ml(10fl oz) milk
- 3tbsp mayonnaise
- Cooked large prawns to serve and garnish (1-2 each)
- Fresh flat leaf parsley to garnish
Each serving contains
- Energy
- 1585kJ 376.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 2.8g
- Sugars
- 7g
of the Reference intake
Carbohydrate 35.0gProtein 32.6gFibre 4.8g
Method
- Place potatoes and parsnip in a pan with just enough boiling water to cover them, lid on. Bring to the boil and simmer for 15-20 minutes or until tender, drain. Place haddock in a deep frying pan with the milk and a small knob of butter and simmer for 10-15 minutes (timings will depend on thickness of fish).
- Drain (save milk to mash with potatoes). Mash potatoes and parsnips with 200ml of the milk used to poach the fish and 2 tbsp fresh parsley. Mix together the mayonnaise and 2 tbsp fresh parsley. Mound the mash into the bottom of a shallow dish, top with fish pieces, add spoonfuls of the mayo, top with prawns and scatter with extra parsley and serve.
- See more Irish recipes
