New Potato & Smoked Haddock Crush

Submitted by Moor Driver

"A rustic dish with a satisfying feel. Please use undyed haddock as the yellow stuff is just plain skeevy. Serve with green beans and toasted baguette or sourdough."

 

• Ready In: 50mins
• Ingredients: 6
• Serves: 4

ingredients

• 500 g new potatoes, scrubbed
• 6 garlic cloves, peeled but left whole
• 300 g smoked haddock, skinned
• 473.19 ml whole milk
• 44.37 ml olive oil
• 44.37 ml chives, snipped

directions

1. If potatoes are on the big side, cut them in half. Boil the potatoes and whole garlic in salted water for 20 minutes. Drain and transfer to a bowl and crush with a potato masher or a fork.
2. Place the smoked haddock fillet in a skillet and cover with whole milk. Bring to a heavy simmer and cook for 5 minutes or until haddock flakes. Reserve milk.
3. Flake haddock into potato mixture and add 2 Tbsp of the poaching milk and the olive oil. Mix well, but keep the texture.
4. Serve topped with snipped chives.