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- Smoked haddock and champ cakes
Smoked haddock and champ cakes
Published: October 7, 2015 at 3:31 PM
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Serves 2
Easy
Total time: 30 mins
+ chilling
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This is the ultimate comfort food – perfect after the excesses of Christmas. Enjoy smoked haddock with Irish mashed potato and spring onion champ cakes. The dish is finished with a delicious cream, spinach and mustard sauce
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Ingredients
Nutrition
-
250ml whole milk
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5 spring onions
chopped including green bits
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250g smoked haddock
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300g floury potatoes
peeled and chopped into large chunks
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butter
-
for cooking oil
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200g young spinach
wilted
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100ml single cream
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2 tsp wholegrain mustard
Nutrition: per serving
- kcal473
- fat22.6g
- carbs31.7g
- fibre4.6g
- protein35.5g
- salt3.5g
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Method
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step 1
Heat the milk and spring onions in a wide shallow pan with a lid. When it comes to a simmer, add the fish, put on a lid, turn down to a simmer and leave for a minute. Turn off the heat and leave for 5 minutes. Scoop out the fish and onions then flake the fish, discarding any skin and bone.
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step 2
Put the potatoes in a pan of cold, salted water. Bring to a simmer then cook for 10-15 minutes until tender. Drain well then tip back in the pan. Mash with a large knob of butter. Leave until cooled then mix through the fish and onions and season.
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step 3
Form into 4 cakes. Chill for 20 minutes. Heat some oil in a non-stick frying pan then cook the cakes for 4-5 minutes each side until golden and heated through. Heat the cream and whisk in the mustard and a splash of water. Season.
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step 4
Sit the cakes on top of the spinach and spoon over the sauce.
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