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A RNLI HADDOCK SUPPER

Posted 7 September 2017 by The Saucy Fish Co.

You might have heard us mention - just once or twice - that we are proudly sponsoring the RNLI’s annual Fish Supper, taking place from the 13th to the 15th October.

Now we could hardly sponsor a weekend dedicated to flavoursome fish dinners without giving some fishy recipe inspo of our own - ensuring your supper is as tasty as possible! (It is what we do best, after all.)

So get the family together and serve our Smoked Haddock, with sides of creamed colcannon, buttered leeks and sugar snap peas. Our recipe serves two, so adjust numbers based on how many guests you are entertaining. To bulk buy our haddock, just visit the Saucy Shop and use the exclusive RNLI code: RNLIOFFER17, to get 25% off.

○ 2 Cook from Frozen Smoked Haddock fillets, with Cheddar & Chive sauce
○ 350g of large potatoes, well-scrubbed, peeled and cut into halves
○ ¼ small cabbage, finely shredded
○ 50ml of full fat cream
○ 200g of sugar snap peas
○ 1 tsp of olive oil
○ 2 leeks, chopped
○ Butter

What you need to do:

Step 1: Preheat the oven to 160°C and bake the 2 Smoked Haddock filets for 24 minutes.

Step 2: Place the potatoes into a pan of boiling water, and simmer for 18 minutes or until the potatoes are soft. Drain and then mash until smooth.

Step 3: Heat a tsp. of butter in a saucepan, and fry the cabbage for 5 minutes. Turn off the heat and set aside. Next, heat the cream with 2 more tsps. of butter in a pan, and beat in the mashed potato. Add the cabbage to the potato and mix well, cooking for 2 more minutes to finish the colcannon.

Step 4: Place the sugar snap peas in a pan of boiling water for 2 minutes. Drain and then pat with kitchen roll until dry.

Step 5: In a large frying pan, heat half a tsp. of butter and oil and sauté the leeks for 6 minutes, until they are tender. Add the sugar snap peas and fry until everything is heated through, then add to the plate alongside your haddock and colcannon.

Step 6: Heat the sauce by placing a sachet in boiling water for 4 minutes. Add all of your components together then drizzle the sauce over the haddock.

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