Best 4 Fluffy Haddock And Potato Pie Recipes

FLUFFY SMOKED HADDOCK POTATO PIE

Steps:

• Cook the potatoes in a large pan of boiling water for 15 minutes or so until tender. Meanwhile, place the haddock in a pan, pour over the milk and sprinkle over the spring onions. Cover, bring to the boil and simmer for 5 to 8 minutes until the fish is cooked; it should flake easily. Lift out the cooked fish and discard the skin and any bones. Pour the warm milk and spring onions into a jug - you'll need 200 ml - and there should easily be enough. Drain the potatoes well and mash, ideally with a ricer, until smooth. Beat in the warm milk and spring onions, followed by the fromage frais. Gently fold in the flaked fish and check the seasoning - you're unlikely to need much, if any, salt, but grind in plenty of black pepper. Spoon the mixture into a large, shallow heatproof dish and scatter over the cheese. Pop under a medium-low grill for 15 minutes until golden and crunchy on the surface.

FLUFFY HADDOCK AND POTATO PIE

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.

FLUFFY HADDOCK AND POTATO PIE

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.

BAKED HADDOCK & POTATOES

Steps:

• Cut the potatoes in thick slices (3mm approx.) and sprinkle with half the olive oil and salt.
• Cover a baking dish with the potatoes arranged in 2 layers.
• Add 1/4 glass of water and bake at 180°C while the rest of the recipe is being prepared (about 20 minutes).
• Put the rest of the olive oil into a frying-pan.
• Add the garlic and the red hot pepper (just a couple of slices per fillet will do, the recipe does not have to be too hot).
• Prepare a mixture with the rest of the water, the vinegar, salt and white pepper.
• When the garlic gets golden, add the mixture, and let cook for another 5 minutes.
• Sprinkle the fillets with salt and olive oil.
• Put the haddock fillets on top of the potatoes and pour the mixture with the garlic over them.
• Bake for another 15 minutes or until done (the colour changes to white).