

Clam Pie, Mashed Potatoes and Buttered Peas
Creamy clam pie with fluffy mashed potatoes – a soul-satisfying, energy-giving comfort food!
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Smoked haddock with creamy mashed potatoes – a hearty, energy-giving comfort food!

A classic Scottish and New England dish featuring delicately cold-smoked haddock, gently poached in a creamy milk and onion sauce. This comforting, savory meal is perfect for a hearty breakfast or a light supper, traditionally served with toast points or boiled potatoes.
Serving size: 360 g
Prepare the haddock. If the fillets appear to have a lot of surface salt, you can give them a quick rinse under cold water and pat them completely dry with paper towels. Set aside.

Master the art of the perfectly poached egg with this foolproof guide. Achieve firm, delicate whites and a luxuriously runny yolk every time. This simple technique, enhanced with a splash of vinegar, creates a beautiful, classic egg ideal for topping toast, salads, or creating the perfect Eggs Benedict.
Serving size: 1 egg

Creamy, fluffy, and rich, these classic mashed potatoes are the ultimate comfort food. Made with simple ingredients, they're the perfect side for any meal, from holiday feasts to weeknight dinners.
Serving size: 1 cup


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Smoked haddock with creamy mashed potatoes – a hearty, energy-giving comfort food!
This new_england dish is perfect for dinner. With 843.8 calories and 53.150000000000006g of protein per serving, it's a nutritious choice for your meal plan.
In a large, wide skillet or Dutch oven with a lid, melt the unsalted butter over medium heat. Add the finely chopped onion and sauté for 4-5 minutes, stirring occasionally, until softened and translucent but not browned.
Pour the whole milk into the skillet with the onions. Heat the milk gently over medium-low heat for about 3 minutes, until it begins to steam and small bubbles form around the edges. Do not allow it to boil, as this can cause it to curdle.
Carefully lay the finnan haddie fillets in the warm milk, ensuring they are mostly submerged. Reduce the heat to the lowest setting, cover the skillet, and let the fish poach gently for 8-10 minutes. The fish is cooked when it is opaque throughout and flakes easily with a fork.
Using a spatula, gently remove the poached haddock fillets to serving plates. Alternatively, you can break the fish into large, rustic flakes directly in the pan. Stir the freshly ground black pepper into the milk sauce. Taste the sauce before adding any salt, as the haddock imparts a significant amount of saltiness, and adjust seasoning if necessary.
Ladle the creamy onion and milk sauce generously over the haddock. Garnish with freshly chopped parsley and serve immediately with crusty bread, toast points, or boiled potatoes.
Prepare the poaching liquid. Fill a medium saucepan or pot with 3-4 inches of water. Add the white vinegar and 0.5 tsp of salt. Bring the water to a gentle simmer over medium heat, which should take about 4-5 minutes. Look for small, consistent bubbles rising from the bottom; the water should not be at a rolling boil.
Strain the egg. For a perfectly shaped egg, crack one egg into a fine-mesh sieve set over a small bowl. Let the thin, watery part of the egg white drain away for 30-60 seconds. This crucial step removes excess liquid, preventing wispy whites. Gently transfer the strained egg into a small ramekin.
Create a vortex and add the egg. Using a spoon, stir the simmering water to create a gentle whirlpool. Carefully and slowly slide the egg from the ramekin into the center of the vortex. This motion helps the egg white wrap around the yolk for a neat, spherical shape.
Poach the egg. Cook the egg undisturbed, adjusting the heat as needed to maintain a gentle simmer. For a very runny yolk and set whites, cook for exactly 3 minutes. For a slightly firmer, jammy yolk, cook for 4 minutes.
Remove and drain. Using a slotted spoon, carefully lift the poached egg out of the water. You can trim any wispy edges with the side of the spoon for a cleaner look. Gently blot the bottom of the spoon on a paper towel to remove excess water before plating.
Serve and repeat. Season the poached egg immediately with a pinch of salt and freshly ground black pepper. Serve as desired. Repeat the process with the remaining eggs, ensuring the water returns to a simmer and creating a new vortex for each one.
Cook the Potatoes
Drain and Dry the Potatoes
Mash the Potatoes
Incorporate Butter and Milk
Season and Serve