Parmesan-Glazed Haddock Recipe - Great British Chefs
Henry Harris serves up a spectacularly comforting smoked haddock dish, served on a bed of buttery pomme purée and topped with Parmesan glaze
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 2 smoked haddock fillets, each weighing 180g, skin and bones removed
- 150ml of double cream
- 1 egg yolk
- 3 tbsp of Parmesan, grated
- Tabasco
- 500g of Désirée potatoes
- sea salt
- 250ml of milk
- 125g of butter, cut into cubes
- 100g of peas, cooked
- salt
- pepper
- nutmeg, freshly grated
- Parmesan
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