|100 g g||Smoked Haddock Fillet Smoked Haddock Fillet|
|150 ml ml||Milk Milk|
|175 g g||Sweet Potato Sweet Potato|
|1 large large||Carrots Carrot|
Smoked Haddock & Sweet Potato Mash
- Place the smoked haddock fillet in a medium-sized saucepan. Pour over the milk. Place the lid on the saucepan and bring the milk to the boil. Immediately turn down the heat to its lowest and simmer for about 15 minutes, or until the haddock is cooked through.
- While the fish is cooking, peel the sweet potato and carrot and dice into even-sized pieces. Add to a steamer and cook for 15 minutes, until soft. Drain, place in a large bowl and mash together until smooth.
- Strain the haddock through a fine sieve, reserving the milk. Flake the fish into small pieces, carefully removing any bones.
- To serve, add two tablespoons of the sweet potato mixture to one tablespoon of the flaked fish. Pour over some of the reserved milk. Mash until smooth and well combined.