Haddock poached in milk and mashed potatoes
Haddock poached in milk and mashed potatoes:
MASHED POTATOES #1 Peel and cut the potatoes into 4. Put them in a large saucepan, add a pinch of salt, the whole clove of garlic crushed with the palm of your mail and cover with cold water just at the height of the potatoes . Heat over high heat with a lid. Once the boil is reached, count about 20 min. Cooking.
Captain Haddock – Meanwhile, in a second pan, lay the haddock skin side up. Cover it with half the milk (more if needed, the haddock should be completely submerged - save some milk for the mash!). Heat gently and once the first simmerings have been reached, remove the pan from the heat. Cover it and let the haddock "poach" in it for at least 10 minutes. MASHED POTATOES #2 When the potatoes are cooked, keep a little of the cooking water, then drain them (discard the rest of the cooking water and the garlic clove). Put them back in the pan. Mash them using a potato masher or a fork, add butter (20 g for 2 ppl.), a little remaining milk and mix (to give more taste, you can also use a little milk to poach the fish!). Add milk until you get the desired texture. Salt and pepper to taste. THE HADDOCK IS SERVED! Wash and finely chop the parsley. Drain the haddock (keep the cooking milk aside) and place it on the plates. Accompany it with mashed potatoes sprinkled with chopped parsley. Here, we like to sprinkle the fish with a little of its "cooking milk"...
DID YOU KNOW ?
#haddock is the name given to haddock when it is smoked and salted. Poaching it in milk and water will soften it and partially "desalinate" it.
