One of our favorite winter dishes. Comfort food, simple, sometimes we eat it straight out of the pot. Perfect after a windy day in the garden or even better at the beach ( why o why do I live in switzerland ?) . Unbelievable, but it’s more than 4 years that we have not been to ireland. How could that happen?
600 gr smoked haddock , I buy it frozen sometimes you have to ask your fishmonger for it because they don’t have it on display.
2 cups peas frozen, fresh or in the glass
1 big onion
Potato mash, I like it fast so I usually take the organic instant one. But if I have time I make fresh mash.
Parsley
5 dl Milk
Butter
1 Bay-leave
Slowly fry the onion till soft and golden, ad the peas cover with vegetable stock and let it simmer till the peas are cooked. Season with salt and pepper.
Put the fish, 2, 5 dl milk and the bay leave in a big sauce pan. Ad some water just as much to cover the fish. Let it simmer for 5 minutes. Take the fish out and carefully remove all the bones and the skin. But pack into the sauce ad the parley.
Make the mash. Don’t forget to season with nutmeg.
I put everything in a big pot ( you can also use an oven tray ). Tart with the peas, then the fish with the sauce. The last layer is the mash.
Cook in the preheated oven for approximately 1 hour. 220°.
One of our favorite winter dishes. Comfort food, simple, sometimes we eat it straight out of the pot. Perfect after a windy day in the garden or even better at the beach ( why o why do I live in switzerland ?) . Unbelievable, but it’s more than 4 years that we have not been to ireland. How could that happen?
600 gr smoked haddock , I buy it frozen sometimes you have to ask your fishmonger for it because they don’t have it on display.
2 cups peas frozen, fresh or in the glass
1 big onion
Potato mash, I like it fast so I usually take the organic instant one. But if I have time I make fresh mash.
Parsley
5 dl Milk
Butter
1 Bay-leave
Slowly fry the onion till soft and golden, ad the peas cover with vegetable stock and let it simmer till the peas are cooked. Season with salt and pepper.
Put the fish, 2, 5 dl milk and the bay leave in a big sauce pan. Ad some water just as much to cover the fish. Let it simmer for 5 minutes. Take the fish out and carefully remove all the bones and the skin. But pack into the sauce ad the parley.
Make the mash. Don’t forget to season with nutmeg.
I put everything in a big pot ( you can also use an oven tray ). Tart with the peas, then the fish with the sauce. The last layer is the mash.
Cook in the preheated oven for approximately 1 hour. 220°.