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Jersey Royal Potatoes with Smoked Haddock and Parsley Sauce
A comforting dish showcasing the delicate flavour of smoked haddock paired with creamy parsley sauce and the unique taste of Jersey Royal potatoes. This recipe prioritises fresh, local Jersey ingredients.
Prep Time
15 minutes
Total Time
45 minutes
Calories
650 kcal
Difficulty
Easy
Equipment
3 items
Cost
£3.31/serving
Ingredients
Servings
4
1kgJersey Royal potatoes(Scrubbed, not peeled)
£3.50
500gSmoked haddock fillets(Skinless and boneless, preferably undyed)
£6.00
500mlJersey milk(Full fat for a richer sauce)
£0.95
50gJersey butter(Unsalted)
£0.80
30gPlain flour
£0.05
1bunchFresh parsley(Finely chopped)
£1.00
1tablespoonLemon juice(Freshly squeezed)
£0.20
1 Bay leaf
£0.10
To taste Salt
£0.05
To taste Black pepper(Freshly ground)
£0.10
2 Spring onions(Finely chopped (optional garnish))
£0.50
Total Cost
£13.25
£3.31 per serving
Instructions
- 1.Place the Jersey Royal potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until tender. Drain well in a colander.
- 2.While the potatoes are cooking, gently poach the haddock. Place the haddock fillets in a medium saucepan and pour over the milk. Add the bay leaf. Bring to a gentle simmer over low heat. Cook for 5-7 minutes, or until the haddock is opaque and flakes easily.
- 3.Remove the haddock from the milk using a slotted spoon and set aside. Reserve the milk.
- 4.In the same saucepan, melt the Jersey butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
- 5.Gradually whisk in the reserved milk from poaching the haddock, ensuring there are no lumps. Continue to stir until the sauce thickens.
- 6.Stir in the chopped parsley and lemon juice. Season with salt and pepper to taste.
- 7.Gently flake the cooked haddock into the parsley sauce. Stir to combine.
- 8.Serve the flaked haddock and parsley sauce over the cooked Jersey Royal potatoes. Garnish with finely chopped spring onions, if desired.
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My Notes
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Nutrition Information
Nutrition per serving (510g)
650 kcal / 2720 kJ
Carbs
50g
19% of RDA
Fat
30g
43% of RDA
Protein
45g
90% of RDA
Detailed Breakdown
Fibre
5 g
17% of RDA
Sugar
15 g
17% of RDA
Sodium
800 mg
35% of RDA
Saturated Fat
18 g
90% of RDA
Chef's Tips
Do not overcook the potatoes; they should be tender but still hold their shape.
Be careful not to overcook the haddock, as it will become dry. It should flake easily with a fork.
If the sauce is too thick, add a little extra Jersey milk to reach your desired consistency.
For a richer flavour, add a knob of butter to the sauce at the end.
Cooking Equipment
Large pot
Medium saucepan
Colander
Wine Pairings
No wine pairing suggestions available for this recipe.
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