Smoked haddock and new potato pie.
450g smoked haddock fillet
2 cups milk
2 bay leaves
1 small brown onion, peeled, quartered
3 medium new potatoes
butter, for greasing
1 1/2 tbsp cornflour
1/4 cup double cream
2 tbsp chopped chervil
sea salt and freshly ground black pepper
Preheat over to 200°C.
Place haddock and bay leaves in a large deep frying pan and pour over the milk.
Stud onion with cloves and place in pan with the fish. Cover, bring to the boil and then simmer for 10-12 minutes or until the fish starts to flake. Remove the fish with a slotted spoon and set aside to cool.
Strain liquid from the pan into a saucepan and set aside.
Cut potatoes into fine slices, leaving skins on. Blanch potatoes in a large saucepan of lightly salted water for 5 minutes. Drain.
Grease base and sides of a 1.2 litre ovenproof dish with butter. Using your hands, carefully flake the fish.
Reheat milk in the saucepan. Mix cornflour with a little water to form a paste and stir in cream and chervil. Add to the milk in the pan and cook, stirring constantly until thickened.
Arrange a third of the potatoes over the base of the dish and season. Lay half the fish over and repeat layering process, finishing with a layer of potatoes on top. Pour sauce over the top making sure that it sinks into the mixture.
Cover with foil and cook for 30 minutes. Remove foil and cook for another 10 minutes until golden on top.
- Main Ingredients - Fish, Potato
- Course - Main-course
- Occasion - Midweek dinner, Family meals