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  • 400g smoked haddock (undyed is better, but not essential), skinned and chopped into chunks
  • 1 kapary
  • handful of parsley, chopped
  • 142ml carton double cream
  • 2 medium baking potatoes, about 200g/7oz each, skin on, sliced as thinly as possible
  1. 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.
  2. 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.
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