This is home cooked hangover cure, comfort food. Your children, parents, grandparents, friends in fact everyone you know will adore it. You can have it on its own or with a green vegetable it does not matter you will love it.
For four people
How to make:
Boil the potatoes in salted water until tender strain and leave to steam dry uncovered for 4 to 5 minutes.
Mash the potatoes with the butter and 2/3 of the warm milk, use a whisk to create a very creamy, smooth, mash, you may not need all the rest of the milk but its there if you do.
Add salt and pepper to taste and the all important grating of nutmeg, fold in the cooked peas trying not to crush them then set aside.
For the parmesan glaze add the cream, egg yolks, parmesan and a dash of Tabasco to a bowl and mix well.
Add the potato mash and pea mixture to an oven proof dish, top with the haddock then cover with the glaze mix, make sure you cover the fish. Grate some more parmesan over the top and place the dish in a hot oven 180c or under a hot grill.
Cook for 10 to 15 minuets to cook the fish through and get a wonderful cheese crust, once bubbling serve at once.
This is great with steamed broccoli. We like to have a first course of something like Stuffed tomato with Italian sausage or Spaghetti alle vongole then eat the fish on its own, its quite a rich dish. You don’t want a first course which has cheese in it.
"Carnaroli'' is the king of risotto rice by Riso Gallo, an exceptional quality rice with large, full-bodied grains that encompasses six generations of passion and culture for rice.
From all good supermarkets.