Bubble and squeak with smoked haddock

Main courses

  • Serves: 4
  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
A place setting in the restaurant at Ightham Mote, Kent © Stuart Cox

A place setting in the restaurant at Ightham Mote, Kent

Ingredients

For the bubble and squeak:

  • 400g Dry Mash Potato
  • 200g Shredded Cabbage, Sweated for 2 mins in butter 
  • Pinch Nutmeg 
  • Seasoning 
  • 15g Chives and 10g Parsley - chopped


For the smoked haddock:

  • 800g Smoked Haddock
  • 2 pints of milk
  • White Pepper
  • A good strong English cheddar

 

Method

Bubble and squeak
Mix all of the bubble and squeak ingredients together and shape into small cakes. Cook in butter in a hot pan.

Smoked haddock
Bring the milk to the boil, lightly dust the haddock with the pepper and place in the milk. Simmer for five minutes, until the haddock starts to flake.

Quick parsley sauce
Mix together white wine vinegar, double cream, salted butter, chopped parsley and seasoning.

Presentation
Remove carefully and plate on top of the bubble and squeak grating cheddar on top. Add the parsley sauce.