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; salt and Pepper; 2 egg yolks; 2 Smoked haddock fillets Fillets; 1 litre whole milk; 1 bay leaf; 1 Chopped white onion; 2 eggs (Optional); 30 g Lurpak butter, unsalted; 25 g plain flour; 1 handful Chopped fresh parsley; 2 tbsp caper (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.

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.

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.

Ingredients

For the Potato Hash Rosti

Maris Piper potatoes	4
Carrot	1
Spring onions	2
Small Handful baby spinach	1
Salt and Pepper
Egg yolks	2

For the Smoked Haddock

Smoked haddock fillets Fillets	2
Whole milk	1 litre
Bay leaf	1
Chopped white onion	1
Eggs (Optional)	2

For the Sauce

Lurpak butter, unsalted	30 g
Plain flour	25 g
Chopped fresh parsley	1 handful
Caper (Chopped)	2 tbsp
Lemon	1

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