1、New potato & smoked haddock crush

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

New potato & smoked haddock crush recipe

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

Method

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.

  • https://www.truecookbook.com/recipe/new-potato-smoked-haddock-crush-5053/

    2、Chorizo, new potato & haddock one-pot

    Get fantastic results with minimum effort, in this easy-to-make fish dish
    Chorizo, new potato & haddock one-pot recipe

    Ingredients

    • 1 tbsp extra-virgin olive oil, plus extra to serve
    • 50g chorizo, peeled and thinly sliced
    • 450g salad or new potatoes, sliced (I used Charlotte)
    • 4 tbsp dry sherry, or more if you need it (or use white wine)
    • 2 skinless thick fillets white fish (I used sustainably caught haddock)
    • good handful cherry tomatoes, halved
    • 20g bunch parsley, chopped
    • crusty bread, to serve

    Method

    1. Heat a large lidded frying pan, then add the oil. Tip in the chorizo, fry for 2 mins until it starts to release its oils, then tip in the potatoes and some seasoning. Splash over 3 tbsp Sherry, cover the pan tightly, then leave to cook for 10-15 mins until the potatoes are just tender. Move them around the pan a bit halfway through.
    2. Season the fish well. Give the potatoes another stir, add the cherry tomatoes and most of the chopped parsley to the pan, then lay the fish on top. Splash over 1 tbsp Sherry, put the lid on again, then leave to cook for 5 mins, or until the fish has turned white and is flaky when prodded in the middle. Scatter the whole dish with a little more parsley and drizzle with more extra virgin oil. Serve straight away with crusty bread.

    3、Confit of salmon with new potato & crab crush & dill drizzle

    Cooking the salmon slowly in oil, or ‘confit’-ing it, is a restaurant way of keeping the fillets wonderfully soft and moist
    Confit of salmon with new potato & crab crush & dill drizzle recipe

    Ingredients

    Method

    1. First, tip the potatoes into a pan of boiling water, then simmer for 15 mins or until soft. Drain and keep warm. Meanwhile, pour the olive oil into a thick-based pan or roasting tin that will fit the salmon fillets snugly. Add the garlic and thyme, gently heat the oil for a few mins to let the flavours infuse, then turn off the heat.
    2. About 20 mins before you want to serve, slip the salmon into the warm oil. Cook on a low heat for 8 mins (or 10 mins if you prefer your fish well cooked), then take off the heat. Leave the salmon in the oil for 5 mins, then remove and drain.
    3. Meanwhile, place the cooked potatoes into a mixing bowl and lightly crush with a fork. Add the herbs, butter and a drizzle of olive oil from the salmon, season and mix well, then fold through the crabmeat. To make the drizzle, whisk the dill, olive oil and lime juice together.
    4. On each plate, fill a cook’s ring with the crushed potato mix (if you don’t have a ring, spoon into a neat pile). Remove the ring and lay a salmon fillet next to it. Serve a small handful of watercress alongside, spoon around the drizzle, then serve.

    4、Watercress, new potato & salmon salad

    Keep cans of fish in your storecupboard and you’ll never be short of a healthy meal or snack
    Watercress, new potato & salmon salad recipe

    Ingredients

    Method

    1. Boil 600g baby new potatoes for 15-20 mins. Cool, then halve. Mix together 6 tbsp olive oil, 1 tbsp Dijon mustard, 2 tbsp white wine vinegar, 1 small finely diced red onion, 1 crushed garlic clove, 2 tbsp capers and 1 pack chives, snipped.
    2. Mix potatoes and 2 x 213g cans salmon, flaked into bite-size pieces, with handful watercress. Drizzle over dressing.

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