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Paul Flynn’s smoked haddock, leek and potato bake: RTE Today
Paul Flynn’s smoked haddock, leek and potato bake: Today
Celebrity Chef
Ingredients
Serves 4
- 50g butter, melted
- 16 baby potatoes, cooked and halved
- 1 leek, finely shredded
- 2 tbsp raisins
- 4 x 120g fillets of smoked haddock (undyed if possible)
- 250ml cream
- 100ml milk
- 1 tsp prepared English mustard
- 1 tsp curry powder
Method
- Preheat the oven to 180°C.
- Brush a shallow casserole or baking dish with the melted butter. Put the cooked and halved potatoes on the bottom, then cover with the leek and raisins. Put the fish on top.
- Whisk your cream, milk, mustard and curry powder together, then pour this over the fish and season with salt and pepper.
- Cover tightly with a lid or foil and cook in the oven for 30 minutes. Serve straight to the table.
Paul Flynn’s smoked haddock, leek and potato bake: Today
Paul Flynn’s smoked haddock, leek and potato bake: Today
Celebrity Chef
Ingredients
Serves 4
- 50g butter, melted
- 16 baby potatoes, cooked and halved
- 1 leek, finely shredded
- 2 tbsp raisins
- 4 x 120g fillets of smoked haddock (undyed if possible)
- 250ml cream
- 100ml milk
- 1 tsp prepared English mustard
- 1 tsp curry powder
Method
- Preheat the oven to 180°C.
- Brush a shallow casserole or baking dish with the melted butter. Put the cooked and halved potatoes on the bottom, then cover with the leek and raisins. Put the fish on top.
- Whisk your cream, milk, mustard and curry powder together, then pour this over the fish and season with salt and pepper.
- Cover tightly with a lid or foil and cook in the oven for 30 minutes. Serve straight to the table.
