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- Created: 09 July 2019
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.