1. Poach the haddock in the milk for 5 minutes, and leave for half an hour to infuse. 2. Preheat the oven. 3. Peel the potatoes, and boil them for approximately 20 minutes. Drain the potatoes when cooked, mash with the yogurt, and season with black pepper. 4. Drain the milk from the fish and blend it with the cornflour in a pan. Bring it to the boil. Remove the skin from the fish and fork the flesh into the sauce. 5. Pour the sauce into the bottom of an ovenproof pie dish. Cover with the sliced leeks, and either pipe the potato on top, or spread it over and smooth the top with a fork. 6. Bake for 20-30 minutes. NOTES : This is a warming, inexpensive winter dish. It can be made up in advance and frozen if you like, and baked just before eating. Serve it with sliced carrots and brussels sprouts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (426g)|
|Recipe Makes: 4|
|Calories from Fat: 18 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 89.7mg||28 %|
|Sodium 931.4mg||32 %|
|Potassium 1440.3mg||38 %|
|Total Carbohydrate 44.4g||13 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 39.9g|
|Protein 36.3g||52 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 344
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!