> Recipes > Smoked haddock

Smoked haddock baked with Parmesan and peas

Smoked haddock baked with Parmesan and peas

Smoked haddock baked with Parmesan and peas

PT55M

Why not try?

1
Begin by preparing the pomme purée. Cut the potatoes into large, even chunks and place in a saucepan with enough cold water to cover. Season the water with a good few pinches of sea salt and place over a high heat
  • 500g of Désirée potatoes
  • sea salt
2
Bring to the boil, reduce to a simmer and cook for 20-30 minutes until tender. To test, insert a knife into a few pieces of potato to ensure they are tender all the way through. Strain and leave to steam and dry out, uncovered, for 4-5 minutes
3
Pass through a mouli or vegetable mill using the finest sieve attachment, then return to a clean saucepan over a low heat. Use a large spoon to stir and dry out the potatoes for a further 5-10 minutes
4
At the same time, bring the milk to the boil and once ready, add 1/3 of the milk to the potatoes, beating to incorporate. Add the butter slowly in small amounts, stirring thoroughly to combine
  • 250ml of milk
  • 125g of butter, cut into cubes
5
Add small amounts of the remaining milk to create very creamy, smooth, buttery mash - it may not require all of the milk. Add more butter to taste (optional)
6
Add salt and pepper to taste and finish with 2-3 grafts of freshly grated nutmeg. Set aside until required
  • salt
  • pepper
  • nutmeg
7
For the Parmesan glaze, add the cream, egg yolk, Parmesan and a dash of Tabasco to a bowl and mix well to combine. Set aside
  • 150ml of double cream
  • 1 egg yolk
  • 3 tbsp of Parmesan
  • Tabasco
8
Add 2 portions of the mash to a pan and reheat until piping hot. Add the cooked peas, a good milling of black pepper, then season further with salt and pepper if required
  • 100g of peas, cooked
  • salt
  • pepper
9
Fill the 2 20cm gratin dishes with the potato and pea mixture. Add a smoked haddock fillet to each dish, then pour in an equal amount of the Parmesan glaze to each dish. Grate some Parmesan generously over the top of each dish
  • 2 smoked haddock fillets, each weighing 180g, skin and bones removed
  • Parmesan
10
Set the grill set to a low-medium heat and place the dish over a low shelf. Allow approximately 10 minutes to cook the fish through and brown the Parmesan cheese and cream crust. Once golden and bubbling, serve immediately

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Smoked haddock

Parmesan glaze

Pomme purée

To serve

Comments ()

Smoked haddock baked with Parmesan and peas

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...