Creamy baked haddock & tatties
- Preparation and cooking time
- Total time
- Ready in 15-20 minutes
- Easy
- Serves 2
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- 400g smoked haddock(undyed is better, but not essential), skinned and chopped into chunks
- 1 trimmed leekfinely sliced
- handful of parsleychopped
- 142ml carton double cream
- 2medium baking potatoesabout 200g/7oz each, skin on, sliced as thinly as possible
Nutrition: per serving
- kcal646
- fat36g
- saturates22g
- carbs38g
- sugars0g
- fibre4g
- protein45g
- salt3.97g
Method
step 1
Firstly assemble the dish. Scatter the haddock, leek and parsley over the bottom of a shallow microwavable dish and mix together with your fingers or a spoon. Drizzle over half the cream and 5 tablespoons of water. Lay the potato slices over the fish and leeks and drizzle over the remaining cream. Season the potatoes with a little salt and plenty of black pepper.
step 2
Put the grill on high. Cover the dish with cling film and pierce it a few times. Microwave the pie on the highest setting for 8-10 minutes until everything’s bubbling away and the potatoes are tender when poked with a knife. Whip off the cling film and put the dish under the grill until the potatoes are golden. Leave to rest for a minute, then serve straight from the dish.
