Smokies with parsley potatoes

Recipe from: 8/11/1993 12:00:00 AM
Ingredients 11
Servings 4
Time

Ingredients

  • 30
    ml
    butter
  • 1
    large onion, sliced
  • 4
    peppercorns
  • 2
    bay leaves
  • 5
    ml
    mustard powder
  • 200
    ml
    milk
  • 65
    ml
    cream
  • 500
    g
    haddock
  • 6
    potatoes, diced
  • 60
    ml
    chopped parsley
  • salt and pepper to taste
 

Method

 
Heat butter and sauté onion until glossy. Add next 5 ingredients. Bring to just below boiling point. Add haddock and poach gently until cooked through (liquid should not cover fish). Remove haddock and onion with a slotted spoon, pour a little poaching liquid over and keep warm. Meanwhile, boil potatoes in another saucepan until soft, about 20 minutes. Drain. Remove peppercorns and bay leaves from poaching liquid and mash potatoes with liquid. Add extra butter, milk and seasoning if needed. Stir parsley into potatoes and mix well. Spoon or pipe mashed potatoes onto plate next to fish and serve with steamed vegetables. TOTAL KILOJOULE COUNT: 6 025 kJ (1 440 Cal). A portion: 1 505 kJ (360 Cal).
 

Read more on: fish/seafood
 

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