Potato Hash with Poached Smoked Haddock and Parsley & Caper Sauce Recipe | Arla UK
Delicate smoked haddock gently braised in milk on a bed of potato rosti and spinach. A healthy and wholesome fish recipe that's great for an evening meal or maybe a Sunday brunch.
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Cooking tools:
- Grater
- Mixing bowl
- Skillet
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Kitchen towel
- Fish spatula
- Slotted spoon
- Kitchen scale
- Measuring spoon
- Measuring cup
- Wooden spoon
- Plate
Ingredients
- 4 Maris Piper potatoes
- 1 carrot
- 2 spring onions
- 1 Small Handful baby spinach
- salt
- Pepper
- 2 egg yolks
- 2 Smoked haddock fillets Fillets
- 1 litre whole milk
- 1 bay leaf
- 1 Chopped white onion
- 2 eggs (Optional)
- 30 g Lurpak butter, unsalted
- 25 g plain flour
- 1 handful Chopped fresh parsley
- 2 tbsp capers (Chopped)
- 1 lemon
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