Champ with Smoked Haddock and Parsley Sauce
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Ingredients
- 600 g smoked haddock fillets
- 800 g floury potatoes, peeled and chopped
- 6 spring onions, sliced
- 450 ml whole milk
- 60 g butter
- 3 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 499 kcal
- Protein
- 43.3 g
- Carbohydrate
- 38.7 g
- of which sugars
- 7.7 g
- Fat
- 17.9 g
- of which saturates
- 10.8 g
- Fibre
- 5.1 g
- Salt
- 5.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes for 15-18 minutes until tender, then drain and mash with 40g of the butter and 150ml of the milk, stirring in the spring onions.
- 2
Poach the smoked haddock in the remaining milk in a wide pan for 8-10 minutes until it flakes easily, then lift out, keeping the milk.
- 3
Melt the remaining butter in a small pan, add a spoonful of flour if you like a thicker sauce, then whisk in the poaching milk and simmer for 5 minutes. Stir in the parsley.
- 4
Flake the haddock, removing any skin and bones.
- 5
Serve the champ topped with the flaked haddock and parsley sauce.
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