Smoked Haddock Hollandaise Bake With Dill Caper Fried Potatoes Recipes

SMOKED HADDOCK & HOLLANDAISE BAKE WITH DILL & CAPER FRIED POTATOES

Steps:

• Put the potatoes in a pan and cover with cold water. Bring to the boil, cover with a lid and cook for 7-8 mins until a knife easily pierces them but they still hold their shape. Drain and leave to steam dry. Meanwhile, heat the butter and oil in a frying pan, and when the butter is sizzling, add the shallots. Fry until soft, about 5 mins, then add the potatoes and fry for about 15 mins until crispy on all sides.
• While the potatoes are cooking, make the hollandaise. Whisk the yolks and cornflour together until smooth. Add the cream and vinegar, and season well. Pour into a small pan, heat very gently, whisking constantly, until the consistency of custard. If the sauce looks like it's splitting, curdling, or getting too hot, add a splash more cream and whisk vigorously - it should become smooth again. Check the seasoning, adding a little more salt or vinegar if it needs it.
• Heat the grill to medium-high. Heat a drizzle more oil in another small, ovenproof frying pan. Add the spinach, season and cook until just wilted. Spread the spinach across the pan and place the haddock fillets on top. Spoon over the hollandaise to cover each fillet. Grill for 10 mins until the fish is flaking and the sauce is browning in patches.
• Scatter the potatoes with the capers, dill and lemon zest. Serve alongside the fish with lemon wedges for squeezing over.

BAKED POTATOES WITH SMOKED HADDOCK AND MUSTARD

Steps:

• For the perfect baked potato use a large, floury-textured variety such as King Edward. Give it a good wash and while it is still damp sprinkle it with crushed sea salt. Prick with a folk here and there and bake on the bars of an oven preheated to 425 F for a good hour, maybe an hour and a quarter. It is done when it gives a to a little pressure from thumb and forefinger.
• Put the smoked haddock in a shallow baking dish skin side down. Season the cream with the mustard, pepper and parsley and pour it over the haddock. Bake in the same oven as the potatoes for about 15 minutes until the flakes fall apart easily.
• Break open the potatoes, scrape the flesh into a bowl, then return the empty skins to the oven to crisp a little. Mash the potato with the cream from the fish and the butter, whipping it with a hand held beater to get it smooth. Gently tease large flakes of smoked haddock off the skin and stir into the creamed potato. Check the seasoning and then pile back into the hot potato skins and put under the broiler briefly until the peaks of potato brown slightly.