Smoked Haddock with Crushed Peas and Potatoes

Charmaine Lu -

  • 300g new potatoes, halved
  • 2 handfuls of frozen peas
  • 50g butter
  • 2 x 150g smoked haddock fillets
  • Splash of white wine
  • Small bunch of chives, chopped
  • 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