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A fishy’ dinner suggestion from the Great British Chefs website

Smoked haddock baked with Parmesan and peas

by

Henry Harris

Ingredients

Smoked haddock

• 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 potatoes
• sea salt
• 250ml of milk
• 125g of butter, cut into cubes
• 100g of peas, cooked
• salt
• pepper
• nutmeg, freshly grated

To serve

Parmesan

Method

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

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

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

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

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)

Add salt and pepper to taste and finish with 2-3 grafts of freshly grated nutmeg. Set aside until required

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