Creamy baked haddock & tatties

Name: Creamy baked haddock & tatties
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 400 grams smoked haddock (undyed is better, but not essential), skinned and chopped into chunks; 1 trimmed leek, finely sliced; 1 handful parsley, chopped; 142 milliliters carton double cream; 2 mediums baking potatoes, about 200g 7oz each, skin on, sliced as thinly as possible

Creamy baked haddock & tatties might be a good recipe to expand your main course recipe box. This gluten free and pescatarian recipe serves 2. One portion of this dish contains around 57g of protein, 29g of fat, and a total of 673 calories. Head to the store and pick up haddock, carton double cream, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Firstly assemble the dish. Scatter the haddock, leek and parsley over the bottom of a shallow microwavable dish and mix together with your fingers or a spoon.

Ingredients you will need

Haddock

Parsley

Leek

Drizzle over half the cream and 5 tablespoons of water.

Ingredients you will need

Cream

Water

Lay the potato slices over the fish and leeks and drizzle over the remaining cream. Season the potatoes with a little salt and plenty of black pepper.

Ingredients you will need

Black Pepper

Potato

Cream

Leek

Fish

Salt

Put the grill on high. Cover the dish with cling film and pierce it a few times. Microwave the pie on the highest setting for 8-10 minutes until everythings bubbling away and the potatoes are tender when poked with a knife. Whip off the cling film and put the dish under the grill until the potatoes are golden. Leave to rest for a minute, then serve straight from the dish.

Ingredients you will need

Potato

Equipment you will use

Microwave

Grill

Knife

Equipment

Microwave

Grill

Knife

Ingredients

Servings:

400grams

smoked haddock (undyed is better, but not essential), skinned and chopped into chunks 1

trimmed leek, finely sliced 1handful

parsley, chopped 142milliliters

carton double cream 2mediums

baking potatoes, about 200g 7oz each, skin on, sliced as thinly as possible

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Haddock works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Mark West Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 13 dollars.