Name: New potato & smoked haddock crush
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 500g new potato scrubbed if muddy; 6 garlic cloves peeled, but left whole; 300g undyed smoked haddock skinned; full-fat milk; 4 tbsp olive oil; small bunch chives finely chopped; 100g French bean; 1 small shallot finely sliced; 8 slices of baguette toasted or crisped in a low oven

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New potato & smoked haddock crush

New potato & smoked haddock crush

Barney Desmazery

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 2.8 out of 5.5 ratingsRate

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New potatoes are usually treated as a side dish, but crushing them with smoky fish turns them into a delicious starter or lunch

Egg-free

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

500g new potato

scrubbed if muddy
6 garlic cloves

peeled, but left whole
300g undyed smoked haddock

skinned
full-fat milk
4 tbsp olive oil
small bunch chives

finely chopped

To serve

100g French bean
1 small shallot

finely sliced
8 slices of baguette

toasted or crisped in a low oven

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Nutrition: per serving

kcal260
fat12g
saturates2g
carbs22g
sugars2g
fibre2g
protein17g
salt1.49g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

NEW WAY WITH POTAOES

Squashing cold, cooked new potatoes flat onto a baking tray, drizzling with oil and roasting in a hot oven until crisp.

Recipe from Good Food magazine, May 2007

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A star rating of 2.8 out of 5.5 ratings

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