Potato Hash with Poached Smoked Haddock and Parsley & Caper Sauce

Name: Potato Hash with Poached Smoked Haddock and Parsley & Caper Sauce
Yield: 2 Servings
Ingredients: 4 Maris Piper Potatoes; 1 Carrot; 2 Spring Onions; 1 Small Handful Baby Spinach Leaves; Salt and Pepper; 2 Egg Yolks; 2 Smoked Haddock Fillets; 1 Litre Whole Milk; 1 Bay Leaf; 1 Chopped Onion; 2 Eggs (Optional); 30 g Lurpak Unsalted Butter; 25 g Plain Flour; 1 Handful Chopped Parsley; 2 tbsp Capers (Chopped); 1 Lemon

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.

Enjoy!

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.

Potato Hash with Poached Smoked Haddock and Parsley & Caper Sauce

Top Tip

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