Smoked haddock baked with Parmesan and peas

servings2
55 minutes

Ingredients

Smoked haddock

  • 2 smoked haddock fillets, each weighing 180g, skin and bones removed

Parmesan glaze

  • 150ml of double cream
  • 1 egg yolk
  • 3 tbsp of Parmesan, grated
  • Tabasco

Pomme purée

  • 500g of Désirée potatoes
  • sea salt
  • 250ml of milk
  • 125g of butter, cut into cubes
  • 100g of peas, cooked
  • salt
  • pepper
  • nutmeg, freshly grated

To serve

  • Parmesan

Method

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