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    Smoked haddock and potato bake

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    Smoked haddock and potato bake

    1 of your '2 a week' fish portions. Creamy, smoky flavours.

    • Preparation time: 15 minutes
    • Cooking time: 1 hour

    Serves: 4


    • 500g pack frozen Waitrose Smoked Icelandic Haddock fillets
    • 800 g Waitrose Maris Piper potatoes, peeled
    • 1 medium essential Waitrose onion, sliced
    • 1 clove garlic, crushed
    • 300 ml tub essential Waitrose Whipping Cream
    • 100 ml semi skimmed milk
    • 15 g butter, plus extra for greasing


    1. Preheat the oven to 200C, gas mark 6. Place the frozen haddock in a pan, cover with cod water and bring to the boil. Poach gently for 5 - 6 minutes until just cooked through. Drain off the liquid and flake the fish, discarding the skin.
    2. Slice the potatoes into 5mm slices and then cut into matchsticks about 5mm thick. Place in a bowl with the sliced onion, flaked fish, garlic and seasoning, then toss gently. Tip into a greased 1.5 litre ovenproof dish, leaving the surface uneven.
    3. Mix the cream and milk together. Pour over the potato mixture. Dot with the butter and cook in the oven for 45-50 minutes until the potato is tender. Cover with foil if the top gets too brown. Serve with a green salad or peas.

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    Cook's tips

    This recipe is a twist on the classic version known as Jansen's Temptation. For the classic dish omit the haddock and use chopped anchovies instead.

    Drinks recommendation

    These flavours will work beautifully with this complex Sauvignon: Waitrose Sauvignon Blanc. Villa Maria, Marlborough, New Zealand.


    Average user rating

    5 stars