Smoked Haddock with Crushed Peas and Potatoes

Cook the potatoes in boiling salted water until tender. Add the peas for the last 2 mins of the cooking time, then drain and gently crush with half the butter.
Add the remaining butter to the pan and cook the fish fillets for 3 mins on each side. Remove the fish and set aside on a plate, then deglaze the pan with the white wine. Bring to a simmer and stir in the chives. Serve the potato and pea mixture on 2 plates, topped with the haddock and plenty of the chive, butter and white wine sauce drizzled on top.

20 mins

2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box