1 lb (450 g) smoked haddock fillet
8 oz (225 g) potatoes, peeled and cut into 1 cm (1/2 inch) dice
2 medium onions, skinned and sliced
1/2 stick (4 Tbsp) 2 oz (50 g) butter
2 level tbsp plain flour (All purpose)
175 g (6 oz) carrot, peeled and coarsely grated
2/3 cup (150 ml) 1/4 pt fresh single cream
salt and freshly ground pepper
chopped fresh parsley to garnish
8 oz (225 g) potatoes, peeled and cut into 1 cm (1/2 inch) dice
2 medium onions, skinned and sliced
1/2 stick (4 Tbsp) 2 oz (50 g) butter
2 level tbsp plain flour (All purpose)
175 g (6 oz) carrot, peeled and coarsely grated
2/3 cup (150 ml) 1/4 pt fresh single cream
salt and freshly ground pepper
chopped fresh parsley to garnish
method
1. Simmer the fish in 1.1 litres (2 pints) water for 10 minutes until tender. Drain, reserving the liquid. Flake coarsely, discarding skin and any bones.
2. Saute the onion in the butter until soft, then stir in the flour. Gradually add the strained fish stock and bring to the boil, stirring. Add the potatoes and the coarsely grated carrot. Simmer for about 10 minutes until the vegetables are tender.
3. Stir in the fresh cream and flaked fish. Season well and heat to serving temperature. Do not boil. Garnish with lots of chopped parsley.
2. Saute the onion in the butter until soft, then stir in the flour. Gradually add the strained fish stock and bring to the boil, stirring. Add the potatoes and the coarsely grated carrot. Simmer for about 10 minutes until the vegetables are tender.
3. Stir in the fresh cream and flaked fish. Season well and heat to serving temperature. Do not boil. Garnish with lots of chopped parsley.
serving amount
serves 4
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