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Smoked haddock with potato mash recipe

6 ratings

This Irish-influenced recipe is a healthier take on fish pie – plus it uses parsnip as well as potato for the mash. The other difference? The mash is at the bottom, while the poached white fish and prawns top it. See method

Serves 4
25 mins to prepare and 15 mins to cook
376 calories / serving
Healthy

Ingredients

4 medium potatoes, peeled and cut into small chunks
2 parsnips, peeled and chopped
Freshly ground black pepper
2tsp butter, margarine or olive oil
4tbsp fresh flat leaf parsley, chopped (2tbsp for mash and 2tbsp for mayo)
500g(16oz) skinless smoked haddock or cod loin, cut into 4 pieces
300ml(10fl oz) milk
3tbsp mayonnaise
Cooked large prawns to serve and garnish (1-2 each)
Fresh flat leaf parsley to garnish

If you don't have smoked haddock, try using another smoked fish

Each serving contains

Energy
1585kj
376kcal 19%
Fat
13g 18%
Saturates
3g 16%
Sugars
7g 8%
Salt
2.8g 47%

of the reference intake
Carbohydrate 35g Protein 32.6g Fibre 4.8g

Method

Place potatoes and parsnip in a pan with just enough boiling water to cover them, lid on. Bring to the boil and simmer for 15-20 minutes or until tender, drain. Place haddock in a deep frying pan with the milk and a small knob of butter and simmer for 10-15 minutes (timings will depend on thickness of fish).
Drain (save milk to mash with potatoes). Mash potatoes and parsnips with 200ml of the milk used to poach the fish and 2 tbsp fresh parsley. Mix together the mayonnaise and 2 tbsp fresh parsley. Mound the mash into the bottom of a shallow dish, top with fish pieces, add spoonfuls of the mayo, top with prawns and scatter with extra parsley and serve.

See more Irish recipes