Lemon creams with blackberries
Wow your guests with these amazing little desserts - complementing seasonal blackberries to perfection
New potato & smoked haddock crush
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g new potatoscrubbed if muddy
- 6 garlic clovespeeled, but left whole
- 300g undyed smoked haddockskinned
- full-fat milk
- 4 tbsp olive oil
- small bunch chivesfinely chopped
To serve
- 100g French bean
- 1 small shallotfinely sliced
- 8 slices of baguettetoasted or crisped in a low oven
Nutrition: per serving
- kcal260
- fat12g
- saturates2g
- carbs22g
- sugars2g
- fibre2g
- protein17g
- salt1.49glow
Method
step 1
Halve the potatoes if large. Tip into a pan of boiling salted water with the garlic, simmer for about 20 mins until they are on the brink of collapse, then drain. Meanwhile, cover the haddock with milk. Bring to a simmer, then poach the fish slowly for 5 mins until it flakes easily. Drain fish, but reserve the milk.
step 2
While everything is still warm, crush the potatoes and garlic with a masher. Flake and mix in the fish, add 2 tbsp of the poaching milk and 3 tbsp olive oil, then mix well – you should have a loose, rich mash. Taste for seasoning. Stir in the chives and set aside. Cook the beans in boiling water, then drain and toss with the remaining oil and the shallot. Serve a large spoonful of crush with the French bean salad and a few slices of toast.
