Serves 2
Prep: 10 min
Cook: 20 min
6 Juliette or other large, long waxy potatoes approx 500g
2 naturally smoked haddock fillets approx 150g each
1tbsp butter
1tbsp flour
1tbsp smooth Dijon mustard
1tbsp crème fraîche
1tbsp finely snipped chives
METHOD Boil the potatoes in plenty of salted water until tender. Drain. Return to the pan, cover with cold water and leave for a couple of minutes to cool. Drain again. Skin the potatoes, return to the pan, cover to keep warm. Meanwhile, place the haddock fillets in a large frying pan (or any pan that can hold them in a single layer). Add 250ml cold water. Simmer for 5-6 minutes until cooked through. Strain the cooking water into a jug and cover the fish to keep warm. Melt the butter in a small pan, then stir in the flour to make a smooth paste. Remove from the heat and gradually stir in the strained fish-cooking water, using a whisk if necessary to ensure a smooth, thick sauce. Simmer for 5 minutes to cook the flour then stir in the mustard and crème fraîche and most of the chives. Remove from the heat. Thickly slice the potatoes directly on to the middle of two warmed dinner plates. Place the fish on top and cover with the sauce. Scatter with the remaining chives and serve. Excellent with green beans.