Potato Hash with Poached Smoked Haddock and Parsley & Caper Sauce

Potato Hash with Poached Smoked Haddock and Parsley & Caper Sauce

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Delicate smoked haddock gently braised in milk on a bed of potato rosti and spinach. A healthy and wholesome fish recipe that's great for an evening meal or maybe a Sunday brunch.

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Ingredients

Recipe for 2 Servings portions

For the Potato Hash Rosti

  • 4 Maris Piper Potatoes
  • 1 Carrot
  • 2 Spring Onions
  • 1 Small Handful Baby Spinach Leaves
  • Salt and Pepper
  • 2 Egg Yolks

For the Smoked Haddock

  • 2 Smoked Haddock Fillets
  • 1 Litre Whole Milk
  • 1 Bay Leaf
  • 1 Chopped Onion
  • 2 Eggs (Optional)

For the Sauce

  • 30 g Lurpak Unsalted Butter
  • 25 g Plain Flour
  • 1 Handful Chopped Parsley
  • 2 tbsp Capers (Chopped)
  • 1 Lemon

Instructions

Instructions

Step 1

For the Rosti: To make the rosti, grate the potato, carrot, spring onions and spinach then pat dry. Season well with salt and pepper, then add the egg yolks to bind together.

Step 2

Place a pan over a medium heat, add a splash of olive oil then form the potato mix into balls, then flatten into patties and fry in batches for a few minutes on each side until crisp and golden.

Step 3

For the Haddock: Place the fillets in a saucepan with the milk, bay leaf and onion and bring to a gentle simmer. Cook for 5-8 minutes until the fish is cooked

Step 4

If using the eggs, a few minutes before the fish finishes cooking, crack the eggs into the poaching liquid with the fish and allow to cook to desired consistency.

Step 5

Remove the eggs and fish from the milk and set aside on a plate. Reserve 400 ml of the liquid.

Step 6

For the Sauce: Melt the butter, add the flour, and then whisk. Gradually whisk in the reserved haddock milk - you may not use all of the milk - and cook until the mix coats the back of a spoon. Whisk in the parsley and capers and set aside

Step 7

Stack up the potato rostis, add the lightly poached haddock and a soft poached egg, if using, then spoon over a little of the haddock parsley sauce. Grate over some lemon zest and serve.

Top Tip

Egg is a smoked fish's best friend. For an extra indulgent brunch packed with protein and healthy fats, serve with a gooey poached free range egg on top.

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