Best Fluffy Haddock And Potato Pie Recipes

ZESTY HADDOCK WITH CRUSHED POTATOES & PEAS

Zesty haddock with crushed potatoes & peas image

Being pushed for time doesn't mean you have to eat unhealthily, as this quick and low-fat fish supper proves

Provided by Good Food team

Time 35m

Number Of Ingredients 9

Ingredients

600g floury potato, unpeeled, cut into chunks
140g frozen peas
2 ½ tbsp extra-virgin olive oil
juice and zest ½ lemon
1 tbsp capers, roughly chopped
2 tbsp snipped chives
4 haddock or other chunky white fish fillets, about 120g each (or use 2 small per person)
2 tbsp plain flour
broccoli, to serve

Steps:

Cover the potatoes in cold water, bring to the boil, then turn to a simmer. Cook for 10 mins until tender, adding peas for the final min of cooking. Drain and roughly crush together, adding plenty of seasoning and 1 tbsp oil. Keep warm.
Meanwhile, for the dressing, mix 1 tbsp oil, the lemon juice and zest, capers and chives with some seasoning.
Dust the fish in the flour, tapping off any excess and season. Heat remaining oil in a non-stick frying pan. Fry the fish for 2-3 mins on each side until cooked, then add the dressing and warm through. Serve with the crush and broccoli.

Nutrition Facts : Calories 305 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.71 milligram of sodium

FLUFFY HADDOCK AND POTATO PIE

Fluffy Haddock and Potato Pie image

This filling recipe is best enjoyed on a cold day. Great served with peas or broccoli and some crusty bread. This dish can also be prepared with cod fillets, and is delicious prepared with a mixture of both cod and haddock. If available, use Maris Piper or King Edward potatoes.

Provided by Patches

Categories English Recipes

Time 1h

Yield 6

Number Of Ingredients 7

Ingredients

3 ½ pounds potatoes, peeled and cut into 1/2-inch dice
1 ½ pounds haddock fillets
1 ¼ cups milk
1 bunch green onions, minced
1 cup creme fraiche
salt and pepper to taste
3 ounces Emmentaler cheese, finely shredded

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Bring potatoes to a boil in a large pot of salted water. Cook until tender enough to insert a fork, but still firm, about 15 minutes. Drain and move to a large bowl.
Meanwhile, place the haddock in a large saucepan over medium heat. Pour the milk over the fish and then sprinkle with the green onions. Cover and bring to a boil. Reduce heat to low and simmer until the fish flakes easily with a fork.
Transfer haddock to a plate. Remove the bones and skin and discard. Pour the milk mixture over the diced potatoes; beat until smooth. Blend in the creme fraiche. Season with salt and pepper. Gently fold the haddock into the mixture along with half of the shredded Emmentaler cheese. Spoon the mixture into a large, shallow baking dish. Sprinkle the remaining Emmentaler cheese over the top
Bake in preheated oven until the surface has turned golden brown, about 15 minutes. Serve immediately.

Nutrition Facts : Calories 529.7 calories, Carbohydrate 52.8 g, Cholesterol 135.9 mg, Fat 21.2 g, Fiber 6.8 g, Protein 34.6 g, SaturatedFat 13 g, Sodium 196.5 mg, Sugar 6.7 g