Smoked haddock with Potato Mash is a traditional Irish recipe for a classic dish of haddock cooked in milk served with a potato and parsnip mash. The full recipe is presented here and I hope you enjoy this classic Irish version of: Smoked haddock with Potato Mash.
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Ingredients:
4 medium potatoes, peeled and cut into small chunks
2 parsnips, peeled and chopped
freshly-ground black pepper, to taste
2 tsp butter, margarine or olive oil
4 tbsp fresh flat leaf parsley, chopped (2 tbsp for the mash and 2 tbsp for the mayonnaise)
500g skinless smoked haddock or cod loin, cut into 4 pieces
300ml milk
3 tbsp mayonnaise
Cooked king prawns to garnish (1-2 for each person)
Fresh flat leaf parsley to garnish
Method:
Bring a kettle of water to a boil. Place the potatoes and parsnips in a pan and pour over enough water to just cover them.
Cover the pan with a lid, set over medium heat and simmer for about 20 minutes, or until the contents are just tender. Drain in a colander then return to the pan to steam.
Place the haddock in a deep frying pan with the milk and a small knob of butter. Bring to a simmer and cook gently for about 10–15 minutes until the fish is just tender and flakes with a fork. Remove the fish from the pan, pouring 200ml of the poaching liquid into a jug.
Mash the potatoes and parsnips with the 200ml fish poaching liquor and 2 tbsp fresh parsley.
In a small bowl mix together the mayonnaise with 2 tbsp fresh parsley.
To serve, mound the mash in the base of a shallow, warmed, dish. Top with the fish pieces and spoonfuls of the mayonnaise.
Garnish with the prawns, scatter over the extra parsley and serve.
