New Potato & Smoked Haddock Crush

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 500g new potatoes, scrubbed if muddy
• 6 garlic cloves, peeled, but left whole
• 300g undyed smoked haddock, skinned
• full-fat milk
• 4 tbsp olive oil
• small bunch chives, finely chopped
• 100g French beans
• 1 small shallot, finely sliced
• 8 slices of baguette, toasted or crisped in a low oven

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the potatoes and whole garlic cloves in a pan, cover with cold water, bring to a boil, then simmer for about 15 minutes until the potatoes are tender. Halve any large potatoes first.

2. Meanwhile, place the smoked haddock in a wide pan and pour in enough milk to cover it. Heat gently until just simmering, then poach 6 to 8 minutes until the fish is opaque, flakes easily, and reaches 145°F (63°C). Lift out, flake, and keep the milk warm.

3. Heat 2 tablespoons of the olive oil in a small pan over medium-low heat. Add the sliced shallot and cook for 3 to 4 minutes until soft, then set aside.

4. Add the French beans to the potato pan for the last 4 minutes of cooking. Drain the potatoes, garlic and beans together, keeping the beans separate for serving.

5. Bake the baguette slices at 300°F (150°C) for 8 to 10 minutes until crisp, if they are not already crisped.

6. Mash the potatoes and garlic roughly with the remaining olive oil and a splash of the warm poaching milk, leaving it chunky. Fold in the flaked haddock, the softened shallot, and half the chives.

7. Spoon the crush onto the crisp baguette slices, scatter over the remaining chives, and serve with the French beans alongside.