Smoked Haddock Baked in a Parmesan Cream with Crushed New Potatoes

Fishboxer Alex Macpherson from Ullapool

Smoked haddock baked in a rich, creamy parmesan sauce. Served on a bed of crushed new potatoes, this dish is incredibly easy to prepare and full of heart-warming flavours.

Ingredients

• 2 X 140g smoked haddock fillets
• 300ml double cream
• 75g grated parmesan 
• 750g new potatoes
• salt and pepper ( to taste)
• 50g unsalted butter

Method

1. Start to cook the potatoes in salted boiling water for approximately 15 minutes.
2. Butter an ovenproof dish with some of the unsalted butter
3. Cut the haddock fillets in half and place in the buttered dish.
4. Pour the double cream over the haddock and sprinkle with all of the grated parmesan.
5. Season with salt and pepper to taste.
6. Bake in the oven for roughly 10 minutes, or until golden.
7. Drain the potatoes and tip them into a bowl.
8. Crush with the potatoes the remaining butter until broken, but not mashed, then season to taste.
9. Serve the haddock on a bed of the crushed new potatoes.
10. Finish by pouring the creamy sauce over the top of the dish.