Olive Magazine

Smoked haddock with chive, pea and potato crush

Published: December 19, 2014 at 2:29 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

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.

Nutrition:
NutrientUnit
kcal438
fat22.2g
saturates13.3g
carbs27.6g
sugars0g
fibre3.1g
protein33g
salt3.33g
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Ingredients

  • 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

Method

  • 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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