Not far off a Cullen skink, on some nights you just want a creamy, smoky dish and a few episodes on Netflix.
The smoke of the haddock and bacon is irresistible with the sweet earthiness of the parsnips. It’s a winner for me. I was minorly nervous when the bacon burnt a bit, but scraping the burnt bits off the bottom of the pan and mixing with the stock gave the cream sauce a really deliciously charred undertone.
Serves 1.
1 fillet of smoked haddock, undyed
1 shallot, finely sliced
1 clove garlic, minced
2 small parsnips, cut into chunks
3 or 4 baby potatoes, cut into chunks
100ml double cream
Handful of parsley, chopped
½ cube veg stock
1 rasher bacon
Knob of butter.
1. Place the haddock fillet in a roasting tin and pour over boiling water. Cover and leave it for 15 minutes to poach.
2. Chop the bacon into lardons. Fry, and remove to one side.
3. Add a knob of butter to the frying pan.
4. Saute the shallot until soft.
5. Add the garlic, potatoes and parsnips.
6. Pour in water and the stock cube to cover.
7. Place a lid on the pan and simmer for 10 minutes.
8. Add the double cream, a lot of black pepper, bacon and half of the parsley.
9. Place the haddock on top, replace the lid and heat for 5 minutes.
10. Serve with the other half of the parsley.
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