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


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