Smoked haddock with potato mash recipe

  • Serves 4
  • 25 mins to prepare and 15 mins to cook
  • 376 calories / serving
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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 & serve. 

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  • 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
  • Energy 1585kj 376kcal 19%
  • Fat 13g 18%
  • Saturates 3g 16%
  • Sugars 7g 8%
  • Salt 2.8g 47%

of the reference intake
Carbohydrate 35g Protein 32.6g Fibre 4.8g


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