I suppose this is a kind of variation on the famous omelette Arnold Bennett, which was made with smoked finnan haddock.
2 large baking potatoes
200g smoked haddock
Enough milk to poach the haddock
1tsp English mustard
3-4tbsp double cream
1tbsp chopped parsley
Salt and freshly ground black pepper
Preheat the oven to 180C/gas mark 5. Place the potatoes on a tray and bake for about an hour or so until soft. Leave to cool a little then halve them, scoop the potato into a bowl and mash with 60g of the butter Meanwhile place the haddock into a saucepan and cover with the milk, season lightly, bring to the boil, simmer for a couple of minutes and remove from the heat. Take out the haddock and put to one side. Melt the butter in a small saucepan, add the flour, and stir on a low heat for 20 seconds. Return the haddock milk to a low heat and whisk in the flour mixture and mustard. Simmer on a very low heat for about 10 minutes, then add the double cream and continue simmering for 5 minutes or so or until the sauce is the consistency of thick double cream.
Meanwhile, remove the skin and any bones from the fish and flake into chunks. Mix the fish with the sauce and fold half into the baked-potato mixture and spoon back into the skins. Put potatoes back in the oven for about 10 minutes, heat up the remaining fish and sauce with the parsley; then, to serve, just spoon the fish and sauce on to the potatoes.Reuse content