“When you choose fish with the MSC blue label, you can be absolutely sure you are making a sustainable choice to have fish in the future, and we all want that – right?”
(United Kingdom)
Prep time
30 mins
Cooking Time
35 mins
Serves
2
Ingredients
300ml milk
2 portions of smoked haddock filet, weighing about 225g in total, skinned
50g butter
200g potatoes, peeled and boiled until tender
10 curry leaves - if you can get them; leave them out if you can’t
1 tablespoon mild curry powder
2 tablespoons peas - thawed frozen are fine
3 spring onions, chopped
1 tablespoon chopped chives
2 eggs, poached or fried
Method
- Put the milk into a saucepan and bring to a simmer, then add the smoked haddock. Simmer for 7 minutes. Put the lid on the pan and remove from the heat. When the fish has cooled, drain it and discard the milk.
- Melt the butter in a frying pan. When bubbling crush the potatoes in your hand, or using a fork, and fry them gently in the butter, with the curry leaves if using, until they are starting to crisp. Add the curry powder.
- Flake the fish into the potatoes. Add the peas and then the spring onions and chives, and cook for a few more minutes. Divide between 2 plates and serve with a runny poached egg or a perfectly fried egg on top.