Smoky and sumptuous – this dish makes an excellent savoury start to the day
The pancakes take a little effort but if you’re short of time you could just serve the fish with the mustard crème fraîche and toast. It isn’t just a beautiful breakfast dish, it works at any time of the day.
• 4 smoked haddock portions, skinned, about 120g each
• 1 litre whole milk
• 2 bay leaves
• A pinch salt
For the potato pancakes:
• 100g plain flour
• 2 teaspoons baking powder
• 300g cold mashed potato (about 2 large cooked potatoes)
• 150ml wholemilk yoghurt
• 2 large free-range eggs, plus 1 extra egg yolk
• 2 tablespoons chopped tarragon
• chopped tarragon, for cooking
For the creme fraiche:
• 300g creme fraiche
• 1 tablespoon wholegrain mustard
• sea salt
• freshly ground black pepper
1 To make the batter for the potato pancakes, sift the flour and baking powder together into a bowl then mix in the mashed potato until smoothly combined.
2 In a separate bowl, whisk the yoghurt, eggs and extra yolk together and mix in the chopped tarragon. Add this to the potato mix and whisk until smooth. Set aside.
3 For the haddock, pour the milk into a pan large enough to hold all the fish and liquid. Add the bay leaves and a good pinch of salt. Bring to a simmer then take off the heat and leave the milk to stand and infuse while you cook the pancakes.
4 You will need to cook the pancakes in batches. Heat a non-stick frying pan and add a drizzle of olive oil. When it is hot, spoon in tablespoonfuls of the potato batter, leaving space in between them. Cook for 1 minute until golden on the underside, then turn the pancakes over and cook for another 1–2 minutes. Pile them up on a warmed plate and keep warm while you cook the rest of the batter.
5 Once all the pancakes are cooked, carefully place the haddock in the infused milk and slowly bring back to a simmer. Poach gently for 3 minutes.
6 Meanwhile, in a bowl, mix the crème fraîche with the mustard and season with salt and pepper to taste.
7 To serve, carefully lift the haddock out of the milk and drain on kitchen paper. Divide the pancakes between 4 warmed plates and add the smoked haddock. Serve the mustard crème fraîche on the side.
Recipe courtesy of Nathan Outlaw, extracted from Nathan Outlaw’s Home Kitchen