Fluffy smoked haddock potato pie
Posted: Thu Jan 08, 2009 11:52 amIngredients
1.5kg floury potatoes, such as King Edwards or Maris Piper
600g smoked haddock fillets (150g each), undyed
300ml Milk, skimmed
1 bunch Spring onions, finely chopped
200g low-fat fromage frais
40g grated Emmenthal, or Leerdammer
1 pinch freshly ground sea salt and black pepper
Method
1. Cook the potatoes in a large pan of boiling water for 15 minutes or so until tender.
2. Meanwhile, place the haddock in a pan, pour over the milk and sprinkle over the spring onions. Cover, bring to the boil and simmer for 5-8 minutes until the fish is cooked; it should flake easily. Lift out the cooked fish and discard the skin and any bones. Pour the warm milk and spring onions into a jug - you'll need 200 ml - and there should easily be enough.
3. Drain the potatoes well and mash, ideally with a ricer, until smooth. Beat in the warm milk and spring onions, followed by the fromage frais. Gently fold in the flaked fish and check the seasoning - you're unlikely to need much, if any, salt, but grind in plenty of black pepper.
4. Spoon the mixture into a large, shallow heatproof dish and scatter over the cheese. Pop under a medium-low grill for 15 minutes until golden and crunchy on the surface.
1.5kg floury potatoes, such as King Edwards or Maris Piper
600g smoked haddock fillets (150g each), undyed
300ml Milk, skimmed
1 bunch Spring onions, finely chopped
200g low-fat fromage frais
40g grated Emmenthal, or Leerdammer
1 pinch freshly ground sea salt and black pepper
Method
1. Cook the potatoes in a large pan of boiling water for 15 minutes or so until tender.
2. Meanwhile, place the haddock in a pan, pour over the milk and sprinkle over the spring onions. Cover, bring to the boil and simmer for 5-8 minutes until the fish is cooked; it should flake easily. Lift out the cooked fish and discard the skin and any bones. Pour the warm milk and spring onions into a jug - you'll need 200 ml - and there should easily be enough.
3. Drain the potatoes well and mash, ideally with a ricer, until smooth. Beat in the warm milk and spring onions, followed by the fromage frais. Gently fold in the flaked fish and check the seasoning - you're unlikely to need much, if any, salt, but grind in plenty of black pepper.
4. Spoon the mixture into a large, shallow heatproof dish and scatter over the cheese. Pop under a medium-low grill for 15 minutes until golden and crunchy on the surface.