Creamy baked haddock & tatties
By Good Food
Warm, comforting and made in the microwave, this might well be the easiest fish pie ever
- Ready in 15-20 minutes
- Serves 2
- Easy
Nutrition per serving
-
kcal 646
-
fat 36g
-
saturates 22g
-
carbs 38g
-
sugars 0g
-
fibre 4g
-
protein 45g
-
salt 3.97g
Ingredients
- 400g smoked haddock (undyed is better, but not essential), skinned and chopped into chunks
- 1 trimmed leek, finely sliced
- handful of parsley, chopped
- 142ml carton double cream
- 2 medium baking potatoes, about 200g/7oz each, skin on, sliced as thinly as possible
Method
Firstly assemble the dish. Scatter the haddock, leek and parsley over the bottom of a shallow microwavable dish and mix together with your fingers or a spoon. Drizzle over half the cream and 5 tablespoons of water. Lay the potato slices over the fish and leeks and drizzle over the remaining cream. Season the potatoes with a little salt and plenty of black pepper.
Put the grill on high. Cover the dish with cling film and pierce it a few times. Microwave the pie on the highest setting for 8-10 minutes until everything’s bubbling away and the potatoes are tender when poked with a knife. Whip off the cling film and put the dish under the grill until the potatoes are golden. Leave to rest for a minute, then serve straight from the dish.
