Steve Kielty’s Smoked Haddock and Sautéed Potatoes with a Smokey Cream and White Wine Sauce by Laphroaig
- Preparation Time30 mins
- Cooking Time45 mins
For the sauce
1. In a pan large enough to hold both filets of fish in one layer, heat the wine and reduce by half.
2. Remove from the heat, allow to cool for a minute or two, then add the cream, milk, bay and fish trimmings and put back over medium heat. Slowly bring to the boil.
3. Once boiling, reduce the heat to low and gently cook the sauce for 10 mins to infuse the flavours.
4. Remove from the heat and strain. Discard the fish trimmings and bay leaf then add the sauce back to the clean pan and set aside until ready to cook the fish.
For the potatoes
1. Bring a pan of salted water to the boil and add the potatoes. Simmer for a few minutes until the potatoes have softened and can be pierced with a knife. Be careful not to overcook as they will be cooked again. Drain and set aside.
2. Heat the butter and oil in a frying pan until foaming, then add the chopped bacon and cook until just starting to crisp. Then add onion and cook for 5 minutes until soft.
3. Add the potatoes to the onion and bacon mixture. Increase the heat and cook, stirring constantly, until lightly browned. Season with salt and pepper and keep warm until ready to serve.
For the fish
1. Gently reheat the sauce until it’s just under boiling point. Reduce the heat to barely a simmer and add the fish to the sauce in an even layer. Depending on the thickness of the fish, cook gently for about 1-3 mins on one side. Then carefully flip the fish over, only if not fully covered by the sauce, and cook for a further 1-3 minutes.
2. Once cooked, carefully remove from the pan drain on a plate until ready to serve.
1. Turn the heat up and reduce the sauce slightly until it coats the back of a wooden spoon, then stir through the chopped chives and season if needed.
2. Place a portion of the sautéed potatoes in the middle of a plate, top with the smoked haddock and spoon the smoky cream sauce around the potatoes and over the top of the fish. Dress with the garden herbs and serve.