Poached smoked haddock with roast potatoes and mustard dill sauce

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 4

By Donal Skehan


For the baby roast potatoes

  • 1kg/2lb 4oz new potatoes, peeled and cut into chunks
  • 6 tbsp olive oil
  • salt and freshly ground black pepper

For the poached haddock

  • 500ml/18fl oz whole milk
  • 2 bay leaves
  • 1 tbsp chopped fresh dill stalks
  • 2 x 200g/7oz smoked haddock fillets, skin on, pin-boned
  • 1 fennel bulb, thinly sliced, to serve

For the mustard and dill sauce

  • 2 tbsp unsalted butter
  • 2 garlic cloves, finely chopped
  • 200g/7oz half-fat crème fraîche
  • 2 tbsp Dijon mustard
  • good handful fresh dill, chopped
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