1 1/4 lb Cooked potatoes
2 oz Unsalted butter
4 oz Finnan haddock; (skin and
-bone
; removed)
1 1/2 lb Any mix of white fish
Salt and freshly ground
-black pepper
2 tb Chopped fresh parsley
1 pt Double cream
1 ts Tomato puree
1 Fat clove garlic
Zest and juice from 1 lemon
1/2 ts Caster sugar
Slice the cooked potato. Cut the smoked haddock into cubes. Skin and bone
the white fish. Cut up into large bite sized pieces. Remember it will
shrink on cooking. Season well and sprinkle with 1tbsp of the chopped
parsley. Put the white fish into the dish with the finnan haddock.
In a wide based pan, bring the cream to the boil. Peel and crush the garlic
and add to the cream. Add tomato puree, lemon zest and juice and the caster
sugar. Simmer all together until the cream forms a thickened, reduced and
slightly caramelised sauce. Taste and season carefully. Remember that the
smoked haddock will add saltiness to the dish.
Pour the sauce over the fish. Top with overlapping slices of potato and dot
with small pieces of the unsalted butter. Bake in a preheated oven until
the top is golden brown and the fish cooked (about 15 minutes).
Yields
1 servings
