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.


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.


For the Potato Hash Rosti
Maris Piper potatoes
Spring onions
Small Handful baby spinach
Salt and Pepper
Egg yolks
For the Smoked Haddock
Smoked haddock fillets Fillets
Whole milk
1 litre
Bay leaf
Chopped white onion
Eggs (Optional)
For the Sauce
Lurpak butter, unsalted
30 g
Plain flour
25 g
Chopped fresh parsley
1 handful
Caper (Chopped)
2 tbsp