This is my version of the Scottish classic. Serves 2
25g butter
1/2 medium onion
2 potatoes
1 Corn on the Cob (cooked and shredded)
280g smoked haddock
(2 fillets)
300ml whole milk
(about 1 and 1/4 cups)
300ml boiling water
(about 1 and 1/4 cups)
Optional - Fish
stock cube*
Optional - Parsley
to garnish*
Optional - 2
tablespoons double cream*
1. Put the milk and
smoked haddock skin-up (if there is any) into one pan and allow to sit. The
milk should cover the whole fish. Don’t turn the heat on yet.
2. Finely chop the onion and peel and cube the potatoes.
3. Add the butter and
onion to a pan and fry for around 5 minutes until the onion is soft.
4. Add the potatoes
for a minute before pouring in 300ml of boiling water. Cover and allow to
simmer for 10 minutes or so until the potatoes are cooked through. Add the corn and simmer for another 5 minutes.
5. Meanwhile, heat the
milk and haddock gradually. It should take about 5 minutes or so for the
milk to heat up and then cook the fish for a further 5 minutes.
6. Remove the fish from the milk with a slotted spoon and keep the milk to one side.
7. Allow the fish to
cool slightly and any skin or bones and discard them.
8. Add the milk to the pan of potatoes and onions and stir for a few minutes to combine.
9. Use a fork to
separate the smoked haddock into large chunks then add to the pan and stir
gently through. Salt and pepper to taste.
10. Add parsley or cream
if you choose to.
Carbs 22 / Calories 286
