A fishy’ dinner suggestion from the Great British Chefs website


Smoked haddock baked with Parmesan and peas


Henry Harris



Smoked haddock

Parmesan glaze

Pomme purée

To serve




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