How To Make Smoked Haddock & Colcannon
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Serves:
Ingredients
- 4 smoked haddock fillets
- 800g potatoes, peeled and chopped
- 200g kale or cabbage, shredded
- 100ml milk
- 50g butter
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- Salt and pepper, to taste
Instructions
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Preheat oven to 180°C (350°F). Place the haddock fillets on a baking tray and bake for 15 minutes or until cooked through.
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Boil the potatoes in a large pot of salted water until tender. Drain and mash with milk and butter. Season with salt and pepper.
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In a separate pan, sauté the onion and garlic until softened. Add the kale or cabbage and cook until wilted.
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Stir the kale or cabbage mixture into the mashed potatoes until well combined.
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Serve the smoked haddock on a bed of the colcannon mash.
Nutrition
- Calories : 320kcal
- Total Fat : 11g
- Saturated Fat : 6g
- Cholesterol : 80mg
- Sodium : 350mg
- Total Carbohydrates : 24g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 30g
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