Smoked fish bake

My Dad has got involved!

He was very enthusiastic about this recipe when I went home for a visit last weekend. He picked up the recipe card in Waitrose & adapted it a little by changing double cream to creme fraiche and adding paprika.

I decided to have a go too (you can't ignore it when a parent pitches in), but in true Greenaway-fashion I couldn't resist tinkering with the recipe a little more. Consequently the creme fraiche has now become yoghurt, herbs have been added, and I have increased the proportion of fish and reduced the amount of potato.

Here's what I ended up with:

Smoked Haddock and Potato Bake

300g smoked haddock (I prefer undyed)
300g potato
150g plain yoghurt
100ml water (from poaching the fish)
1/2 onion
1 garlic clove
shake of paprika
a few mint leaves
handful of flat leaf parsley

Preheat oven to 200C.
Poach the fish for 5 minutes in simmering water, then take it out of the water and flake it. Reserve 100 ml of the cooking liquid.

Finely slice the potato, then cut into matchstick shapes. Slice up the onion and garlic. In an oven proof dish mix together potato, onion, garlic and fish.

Pour the yogurt and water over the top, sprinkle on the paprika and season with salt and pepper. Mix the whole lot together so that everything is coated in yoghurt.

Bake in the oven for about an hour until the potato is tender. Check after 20 minutes and if the top is browning too quickly then cover with foil for the remainder of the cooking time.

5 or 10 minutes from the end of the cooking time mix in the fresh herbs.

Served with peas it was indeed a very tasty supper - Thanks Dad!