Scrub unpeeled potatoes and cut into 2 cm cubes, then finely chop onion. Check smoked haddock for bones.

Ingredients

• 450 gFish, haddock, smoked
• 600 gPotatoes, flesh and skin, raw
• 150 gOnions, raw
• 700 gMilk, whole, 3.25% milkfat, with added vitamin D
• 350 gBeverages, water, tap, drinking
• 25 gButter, without salt
• 10 gParsley, fresh
• 1 gSpices, pepper, black

Method

1. Scrub unpeeled potatoes and cut into 2 cm cubes, then finely chop onion. Check smoked haddock for bones.
2. Melt butter in a pot, fry onion for 4 minutes, add potatoes and water and simmer 15 minutes until tender. Mash about one third of the potatoes.
3. Add milk and haddock and poach 10 minutes at 82 °C. Flake the fish, add pepper and parsley and serve.