To vary this dish, replace the normal spuds with sweet potato.
INGREDIENTS
1.5 kg floury potatoes, such as Maris Piper or King Edwards, peeled and diced
600g undyed smocked haddock fillets
300ml skimmed milk
1 bunch of spring onions, finely chopped
200g carton fat-free fromage frais
40g finely grated Emmenthal or Leerdammer
Sea salt and freshly ground black pepper
Recipe continues
METHOD
Cook the potatoes in a large pan of boiling water for 15 minutes or so until tender.
Meanwhile, place the haddock in a pan, pour over the milk and sprinkle over the spring onions. Cover, bring to the boil and simmer for 5-8 minutes until the fish is cooked – it should flake easily. Lift out the cooked fish and discard the skin and any bones. Pour the warm milk and spring onion into a jug – you’ll need 200 ml (7 oz) and there should easily be enough.
Drain the potatoes well and mash – ideally with a ricer – until smooth. Beat in the warm milk and spring onion, followed by the fromage frais. Gently fold in the flaked fish and check the seasoning – you’re unlikely to need much, if any, salt, but grind in plenty of black pepper. Spoon the mixture into a large, shallow heatproof dish and scatter over the cheese. Pop into a hot oven for 15 minutes at 220c until golden and crunchy on the surface.