Smoked haddock with chive, pea and potato crush

  • serves 2
  • Easy

Fillets of smoked haddock are cooked in butter and served on a crush of potatoes, peas and chives. Finish drizzled with a white wine reduction.



  • small salad potatoes 300g, halved
  • frozen peas 2 handfuls
  • butter 50g
  • smoked haddock fillets 2, about 150g each
  • white wine or chicken stock a splash
  • chives ½ a small bunch, chopped


  • Step 1

    Cook the potatoes until tender, then add the frozen peas for the last 2 minutes of cooking. Gently crush with half the butter.

  • Step 2

    Heat the rest of the butter in a pan and cook the haddock for 3 minutes on each side. Remove the haddock then add a splash of wine or chicken stock and reduce a little. Stir in the chives.

  • Step 3

    Put the potato on 2 plates, top with the haddock and the chive butter.

Nutritional Information

  • Kcals 438
  • Carbs 27.6g
  • Protein 33g
  • Fat 22.2g
  • Salt 3.33g
  • Saturates 13.3g
  • Fibre 3.1g