Egg-free recipe for 4 people, takes only 35 mins; recipe has new potato, garlic clove, smoked haddock, milk, olive oil, chive, french bean, shallot and baguette.
New potato & smoked haddock crush
Course: Egg-free
Servings
4
servings
Prep time
15 mins
Ingredients
- New Potato: 500g new potato, scrubbed if muddy
- Garlic Clove: 6 garlic cloves, peeled, but left whole
- Smoked Haddock: 300g undyed smoked haddock, skinned
- Milk: full-fat milk
- Olive Oil: 4 tbsp olive oil
- Chive: small bunch chives, finely chopped
- French Bean: 100g French bean
- Shallot: 1 small shallot, finely sliced
- Baguette: 8 slices of baguette, toasted or crisped in a low oven
Directions
- Halve the potatoes if large. Tip into a pan of boiling salted water with the garlic, simmer for about 20 mins until they are on the brink of collapse, then drain. Meanwhile, cover the haddock with milk. Bring to a simmer, then poach the fish slowly for 5 mins until it flakes easily. Drain fish, but reserve the milk.
- While everything is still warm, crush the potatoes and garlic with a masher. Flake and mix in the fish, add 2 tbsp of the poaching milk and 3 tbsp olive oil, then mix well - you should have a loose, rich mash. Taste for seasoning. Stir in the chives and set aside. Cook the beans in boiling water, then drain and toss with the remaining oil and the shallot. Serve a large spoonful of crush with the French bean salad and a few slices of toast.
