- Serves: 4
- Cook Time: 25 minutes , plus 10 minutes standing time for fish
- Prep Time: 30 minutes
- Effort: easy
- 500 ml milk
- 1 medium onion, chopped
- 1 bay leaves
- 500 g smoked haddock fillets
- 2 large potatoes
- 5 tbsp olive oil
- 1 small clove garlic, crushed
- 1 pinches ginger, grated
- 100 ml dry white wine
- 500 ml fish stock
- 1 tbsp coarse grain mustard
- 50 ml crème fraîche, low fat
- 1 pinches black pepper
- 1 small bunch chives, finely chopped, to garnish
1. Place the milk into a large pan with the onion and bay leaf and bring to the boil. Simmer for five minutes so the flavours start to infuse; then add the haddock fillet. Remove from the heat and leave to stand for ten minutes. By this time the fish will be cooked and the flesh firm. Remove the fish from the milk, setting the milk aside and skin and flake the fish.
2. Peel the potatoes and cut into small cubes. Heat a little olive oil in a pan and fry the potatoes, garlic and ginger until they turn translucent and start to soften taking care not to let them colour.
3. Add the wine and reduce a little, then add the stock and the milk that the fish was cooked in. Bring to the boil stirring occasionally and simmer for 10-15 minutes, until the potatoes are tender.
4. Remove the bay leaf. Place the mixture into a food processor or blender and whiz until smooth. Return the mixture to the pan and add the mustard and crème fraiche. Season to taste.
5. Gently stir in the flaked haddock and reheat. Scatter with chives and serve immediately.
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