Smoked Haddock with Mustard Sauce
- 750 g potatoes (peeled and cut into large chunks)
- 350 g smoked haddock (or other smoked fish)
- water (as needed)
- 75 mL double cream
- 1 T whole grain mustard (or Dijon mustard)
- 1 T honey
- 2 sliced green onions
Start potatoes boiling; boil till soft enough to mash.
While potatoes boil, cut fish into two equal portions. Place fish in a saucepan and add cold water until the fish is just covered. Bring to a simmer over low heat and poach for about 4 minutes, until cooked. Remove fish and keep warm.
In a small sauce pan heat the cream and add in the honey and mustard. Whisk gently to combine and remove from the heat.
Drain and mash the potatoes. Add spring onions, salt, and pepper, and mix in.
To serve, place spoonful of mashed potatoes in the center of the plate, gently place the fish on top, and top with the honey mustard sauce.
SJ Note 25 March 2010: This is good! Next time we'll make gravy to use over the rest of the mashed potatoes, after the fish & sauce are done. We just made our ordinary mashed potatoes. Tis nice!