You Can Cook Too 08 - Smoked Haddock and Potato Bake

Patricia shows us a recipe that is perfect as we move into the colder months. Perfect for when you want to share comfort food with the family. It serves 4 people.

She pairs it with Finlandia by Jean Sibelius, the unofficial national anthem of Finland.

 

Ingredients and instructions

500 gms smoked haddock or cod (soaked in cold mater to reduce salt flavour)

800 gms. Potatoes – (I have reduced the 800 gms potatoes to 400 gms and made up the difference with 400 gms carrots)

1 large/medium onion diced

2-4 clove garlic

300 mls whipping cream (I used light cream but if using full cream lessen quantity and make up difference with skimmed – see below)

100 mls semi-skimmed milk (green label container)

15 gms. butter (or substitute)

Cut potatoes (and/or carrots) in matchstick pieces. Poach fish in cold water for 5-6 minutes having thrown out soaking liquid. Then remove and flake. Put it into a dish and add potatoes, onion and garlic. Pour over milk and cream. Mix gently and dot the top with butter or low fat spread. Serve with mushy peas and mint jelly or low fat spread and cabbage also works. Takes 40-50 minutes to cook at 180 degrees. Use foil initially to protect onions from burning but after about 30 minutes remove it and increase temperature.

DO NOT ADD SALT BUT BLACK PEPPER AT THE END IS LOVELY.