New potato & smoked haddock crush

30-60 minutes 4 servings 400 kcal or less baguette baguettes fish fish pie french bean french beans haddock mains make ahead new potato new potatoes shallot shallots smoked smoked haddock

N/A

Source

Ingredients

500g new potato , scrubbed if muddy

6 garlic cloves , peeled, but left whole

300g undyed smoked haddock , skinned

full-fat milk

4 tbsp olive oil

small bunch chives , finely chopped

100g French bean

1 small shallot , finely sliced

8 slices of baguette , toasted or crisped in a low oven

Method

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.

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.