Potato Hash with Poached Smoked Haddock and Parsley & Caper Sauce
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Potato Hash with Poached Smoked Haddock and Parsley & Caper Sauce

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.
https://www.arlafoods.co.uk/recipes/potato-hash-with-poached-smoked-haddock-and-parsley--caper-sauce/

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