Smoked Haddock with a Vintage Cheddar Sauce from Saucy Fish Co.

This dish has bags of flavour. Rekindle your love for one of the most successful marriages around, smoked fish and cheese.
Saucy Fish Co. smoked haddock and vintage cheddar sauce
Everyday Cook

Skill level

Preparation
10 minutes

Cooking time
25 minutes

Comfort

Ingredients

Serves 2

  • 2 Cook from Frozen Smoked Haddock fillets, with a Vintage Cheddar & Chive sauce 
  • 350g of large potatoes, well-scrubbed, peeled and cut into halves
  • ¼ small cabbage, finely shredded
  • 50ml of full fat cream
  • 200g of sugar snap peas
  • 1 tsp of olive oil
  • 2 leeks, chopped
  • Butter

Method

  1. Preheat the oven to 160C and bake the 2 Smoked Haddock filets for 24 minutes. 
  2. Place the potatoes into a pan of boiling water, and simmer for 18 minutes or until the potatoes are soft. Drain and then mash until smooth. 
  3. Heat a tsp. of butter in a saucepan, and fry the cabbage for 5 minutes. Turn off the heat and set aside. Next, heat the cream with 2 more tsps. of butter in a pan, and beat in the mashed potato. Add the cabbage to the potato and mix well, cooking for 2 more minutes to finish the colcannon. 
  4. Place the sugar snap peas in a pan of boiling water for 2 minutes. Drain and then pat with kitchen roll until dry.
  5. In a large frying pan, heat half a tsp. of butter and oil and saute the leeks for 6 minutes, until they are tender. Add the sugar snap peas and fry until everything is heated through, then add to the plate alongside your haddock and colcannon. 
  6. Heat the Cheddar & Chive sauce by placing a sachet in boiling water for 4 minutes. Add all of your components together then drizzle the sauce over the haddock.
Recipe supplied by Saucy Fish Co.
The Saucy Fish Co logo

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