175 g (6 oz) onions, skinned and grated
225 g (8 oz) potatoes, peeled and grated
125 g (4 oz) celery, trimmed and finely chopped
600 ml (1 pint) water
450 g (1 lb) smoked haddock fillet, skinned
568 ml (1 pint) milk
salt and freshly ground pepper
15 ml (1 tbsp) lemon juice
paprika, to garnish
225 g (8 oz) potatoes, peeled and grated
125 g (4 oz) celery, trimmed and finely chopped
600 ml (1 pint) water
450 g (1 lb) smoked haddock fillet, skinned
568 ml (1 pint) milk
salt and freshly ground pepper
15 ml (1 tbsp) lemon juice
paprika, to garnish
method
1. Put the onions, potatoes and celery into a saucepan. Cover with the water, bring to the boil, lower the heat, cover and cook for 10 minutes, then drain.
2. Rinse the fish under cold running water and put into a pan with the vegetables.
3. Add the milk and seasoning to the pan and bring to the boil. Lower the heat, cover and simmer until the fish is tender, about 15 minutes.
4. Lift the fish from the cooking liquid using a slotted spoon and flake, discarding the bones.
5. Return the fish to pan. Add the lemon juice, adjust the seasoning and sprinkle with paprika.
2. Rinse the fish under cold running water and put into a pan with the vegetables.
3. Add the milk and seasoning to the pan and bring to the boil. Lower the heat, cover and simmer until the fish is tender, about 15 minutes.
4. Lift the fish from the cooking liquid using a slotted spoon and flake, discarding the bones.
5. Return the fish to pan. Add the lemon juice, adjust the seasoning and sprinkle with paprika.
serving amount
serves 4
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