Smoked haddock baked with Parmesan and peas
by
Henry Harris's Parmesan-glazed haddock recipe is deliciously rich and comforting. The cheese-topped fish is complemented by a bed of what Henry Harris describes as 'naughty' pomme purée.
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Ingredients
Metric
Imperial
Smoked haddock
- 2 smoked haddock fillets, each weighing 180g, skin and bones removed
Parmesan glaze
Pomme purée
- 500g of Désirée potatoes
- sea salt
- 250ml of milk
- 125g of butter, cut into cubes
- 100g of peas, cooked
- salt
- pepper
- nutmeg, freshly grated
To serve
Equipment
- Mouli
- 2 20cm gratin dishes
Method
1
Begin by preparing the pomme purée. Cut the potatoes into large, even chunks and place in a saucepan with enough cold water to cover. Season the water with a good few pinches of sea salt and place over a high heat
- 500g of Désirée potatoes
- sea salt
2
Bring to the boil, reduce to a simmer and cook for 20-30 minutes until tender. To test, insert a knife into a few pieces of potato to ensure they are tender all the way through. Strain and leave to steam and dry out, uncovered, for 4-5 minutes
3
Pass through a mouli or vegetable mill using the finest sieve attachment, then return to a clean saucepan over a low heat. Use a large spoon to stir and dry out the potatoes for a further 5-10 minutes
4
At the same time, bring the milk to the boil and once ready, add 1/3 of the milk to the potatoes, beating to incorporate. Add the butter slowly in small amounts, stirring thoroughly to combine
- 250ml of milk
- 125g of butter, cut into cubes
5
Add small amounts of the remaining milk to create very creamy, smooth, buttery mash - it may not require all of the milk. Add more butter to taste (optional)
9
Fill the 2 20cm gratin dishes with the potato and pea mixture. Add a smoked haddock fillet to each dish, then pour in an equal amount of the Parmesan glaze to each dish. Grate some Parmesan generously over the top of each dish
- 2 smoked haddock fillets, each weighing 180g, skin and bones removed
- Parmesan
10
Set the grill set to a low-medium heat and place the dish over a low shelf. Allow approximately 10 minutes to cook the fish through and brown the Parmesan cheese and cream crust. Once golden and bubbling, serve immediately
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Smoked haddock baked with Parmesan and peas
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© Great British Chefs 2019