Try Simon Rimmer’s simple fish and potato salad, using bright purple potatoes, as an elegant starter or light meal.
400g/14oz purple potatoes
250ml/9fl oz full-fat milk
1 fresh bay leaf
1 tsp grated nutmeg
salt and freshly ground black pepper
4 x 150g/5oz pieces smoked haddock, preferably un-dyed and naturally smoked
300ml/10fl oz extra virgin olive oil
1 red onion, sliced
1 aubergine, diced
1 red chilli, chopped
1 garlic clove, sliced
1 tbsp wholegrain mustard
125ml/4 fl oz red wine vinegar
1 tbsp chopped fresh parsley, to serve
Cook the potatoes in a saucepan of boiling salted water for 10-12 minutes, or until tender. Drain.
Meanwhile, bring the milk, bay leaf, nutmeg and seasoning to the boil in a wide saucepan. Reduce the heat until the mixture is simmering gently and poach the haddock fillets for 10-12 minutes, or until cooked through.
Meanwhile, heat 150ml/5fl oz of the olive oil in a frying pan and fry the onion and aubergine for 4-5 minutes, or until softened. Add the chilli, garlic, mustard and vinegar and stir until well combined.
Add the cooked potatoes and remaining 150ml/5fl oz of olive oil and stir until well combined. Season, to taste, with salt and freshly ground black pepper.
To serve, spoon the potato salad onto serving plates and top with a piece of poached haddock. Garnish with chopped fresh parsley.
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