Smoked haddock, potato pancakes and mustard creme fraiche

Smoked haddock, potato pancakes and mustard creme fraiche

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

Like all the cured fish I buy, I get smoked haddock from my fishmonger, Rob Wing at thecornishfishmonger.co.uk. He only uses natural salt and oak chippings to cure and smoke the fish and treats it with care. The pancakes take a little effort but if you’re short of time you could just serve the fish with the mustard crème fraîche and toast. It isn’t just a beautiful breakfast dish, it works at any time of the day.

Ingredients

Quantity Ingredient
4 smoked haddock portions, skinned, about 120g each
1 litre whole milk
2 bay leaves
A pinch salt

For the potato pancakes

Quantity Ingredient
100g plain flour
2 teaspoons baking powder
300g cold mashed potato (about 2 large cooked potatoes)
150ml wholemilk yoghurt
2 large free-range eggs, plus 1 extra egg yolk
2 tablespoons chopped tarragon
chopped tarragon, for cooking

For the creme fraiche

Quantity Ingredient
300g creme fraiche
1 tablespoon wholegrain mustard
sea salt
freshly ground black pepper

Method

  1. To make the batter for the potato pancakes, sift the flour and baking powder together into a bowl then mix in the mashed potato until smoothly combined. In a separate bowl, whisk the yoghurt, eggs and extra yolk together and mix in the chopped tarragon. Add this to the potato mix and whisk until smooth. Set aside.
  2. For the haddock, pour the milk into a pan large enough to hold all the fish and liquid. Add the bay leaves and a good pinch of salt. Bring to a simmer then take off the heat and leave the milk to stand and infuse while you cook the pancakes.
  3. You will need to cook the pancakes in batches. Heat a non-stick frying pan and add a drizzle of olive oil. When it is hot, spoon in tablespoonfuls of the potato batter, leaving space in between them. Cook for 1 minute until golden on the underside, then turn the pancakes over and cook for another 1–2 minutes. Pile them up on a warmed plate and keep warm while you cook the rest of the batter.
  4. Once all the pancakes are cooked, carefully place the haddock in the infused milk and slowly bring back to a simmer. Poach gently for 3 minutes.
  5. Meanwhile, in a bowl, mix the crème fraîche with the mustard and season with salt and pepper to taste.
  6. To serve, carefully lift the haddock out of the milk and drain on kitchen paper. Divide the pancakes between 4 warmed plates and add the smoked haddock. Serve the mustard crème fraîche on the side.
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