Smokies with parsley potatoes

Fairlady
4 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (11)

30.00 ml butter
1.00 onion — large, sliced
4.00 black peppercorns
2.00 bay leaves
5.00 ml mustard — powder
200.00 ml milk
65.00 ml cream
500.00 g haddock
6.00 potatoes — diced
60.00 ml fresh parsley — chopped
salt and freshly ground black pepper — to taste
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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).



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