A 'fishy' dinner suggestion from the 'Great British Chefs' website.

Smoked haddock baked with Parmesan and peas

by Henry Harris

Ingredients

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

sea salt

250ml of milk

125g of butter, cut into cubes

100g of peas, cooked

salt

nutmeg, freshly grated

Parmesan -to serve

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.