Herb Crusted Fish with Salt and Vinegar Mash
- Contains Eggs
- Contains Fish
- Contains Dairy
Prepared with
Ingredients
LEVEL 1 (Combi Pan)
- 2lbs Maris Piper potatoes, peeled, cut into 2cm cubes
- 12fl. oz whole milk
- 2 tsp sea salt flakes
- 3oz soured cream
- 2oz butter
- 2-3 tbsp malt vinegar
- Sea salt and pepper, as desired
- 2 tbsp fresh dill or parsley, chopped, to serve
- Lemon wedges, to serve
LEVEL 2 (Bake Tray)
- 6 x 3.5oz haddock loin fillets
- 1 tbsp olive oil
- 1 tbsp sea salt flakes
- 6 tbsp mayonnaise
- 5oz cornflakes, crushed
- Zest of 1 lemon, finely grated
- 4 tbsp finely chopped herbs (parsley, dill, tarragon)
- 1oz melted butter
- Salt and pepper, as desired
- Medium bowl
Instructions
Step 1
Place the potatoes, milk and sea salt into the Combi Pan and stir to combine. Slide the pan into Level 1.
Step 2
In a large bowl toss the haddock loin fillets in olive oil and sea salt flakes. Place onto the Bake Tray. Spread 1 tablespoon mayonnaise evenly over each loin.
Step 3
In a medium bowl, stir together the cornflakes, lemon zest, herbs, melted butter, and salt and pepper, as desired. Evenly divide between each loin, carefully spooning on top. Press firmly onto the top of the haddock to adhere.
Step 4
Slide the tray into Level 2.
Step 5
Close door and flip the SmartSwitch to COMBI COOKER. Select COMBI BAKE, set temperature to 175°C and set time to 15 minutes. Press START/STOP to begin cooking (the unit will steam for 20 minutes before cooking).
Step 6
Once cooking is complete, remove tray and pan. Allow fish to rest for 5 minutes.
Step 7
Using a silicone potato masher, mash the potatoes until smooth then stir in the remaining ingredients. Serve immediately with chopped herbs and lemon wedges.