This delicious smoked haddock hash recipe is ideal for a pre-Christmas dinner. Perfectly poached curried haddock sits on a bed of roasted sweet potato and a hash of seasonal veg, topped off with an oozing egg – comfort food at its best. Find the recipe below.
Ingredients (serves 2):
4 tbsp olive oil
500g sweet potato, peeled and diced into chunks
1 onion, sliced
2 cups savoy cabbage, shredded
2 cups kale, shredded
1 clove garlic, sliced
Small nob of butter
400g undyed smoked haddock
2 tbsp curry powder
1 pint milk
4 spring onions, sliced
2 tbsp dried cranberries
2 eggs, poached
Sriracha to garnish
Method:
- Drizzle half of the olive oil over the peeled, chopped sweet potato and roast in a pre-heated oven (200C Fan) for approx. 20 minutes.
- While the sweet potato is cooking, sprinkle two-thirds of the curry powder over the flesh side of the haddock and poach in milk for about 10 minutes. Once done, remove from the pan and leave to cool before flaking off in chunks.
- To make the base of the dish, fry the onion in the remaining olive oil for a few minutes. Add the garlic, remaining curry powder, kale and cabbage. After sautéing a few minutes, add a tablespoon of water and a small nob of butter before placing a lid on top. Steam for a minute or two.
- Combine the sweet potato with the steamed greens and garnish with a sprinkling of cranberries, spring onions, the flaked haddock and finally a poached egg. Finish with a squeeze of sriracha.
Nutrition (per serving):
Calories 683
Total Fat 22.16g
Total Carbohydrate 67.45g
Protein 53.52g
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This recipe was created by Theo Michaels for David Lloyd Clubs.
