Smoked Haddock, Beetroot & Potato Hash

Smoked Haddock, Beetroot & Potato Hash

This is a great dish that can be enjoy all year round, as a main meal or a side salad dish. Now that the weather is changing and we will soon be entering the Autumnal period we often crave more substantial dishes & this is one of those dishes. Healthy, filling and very satisfying.

I grow my own potatoes and beetroot, nothing more enjoyable than harvesting your own vegetables and preparing a delicious meal for you & your family. I live in Scotland (as you know) and of course my smoked haddock is fresh from the north sea, I get a door stop delivery every week from my local fishmonger who always has the best to offer.

Takes about 10 minutes to prepare and only 20 minutes to cook. A good quick meal.


Makes 2 Servings

2 Pieces of Smoked Haddock

2 Medium/Large fresh Beetroot (or you can buy the vacuum packed cooked beetroot in supermarkets)

250g Potatoes (I used charlotte)

1 Tbsp of low fat mayonnaise or natural yoghurt (I’m definitely a mayo person, but yoghurt will work too)

50g peas

Salt & Pepper to taste

Handful of Chopped Fresh Dill

  1. If using fresh beetroot, bake in tin foil in an oven at 200 deg fan for 45 minutes (you can check my how to roast beetroot post for further info here – https://theweecaledoniancook.com/2020/08/10/roasted-beetroot-salad/)
  2. Wash potatoes and place in a pan of water, bring to the boil and simmer for 20 minutes until softened. If using peas add to pan 4-5 minutes before ready.
  3. If you have a steamer, steam cook the haddock for about 6-7 minutes, otherwise poach in a pan of milk, bring milk to a simmer, place fish in skin side down and simmer for 7-8 minutes. Remove with slotted spoon. Once cooked break into bite size pieces.
  4. When potatoes are cooked, cut into bite size pieces and place in a bowl with peas, add in chopped beetroot then add in 1 tbsp mayonnaise with salt & pepper to taste, using a spoon mix together to coat. Mix in the smoked haddock and dill.
  5. Serve. Yummy!

Fresh Beetroot


Curried Oat Crusted Smoked Haddock Fishcakes

Smoked Haddock Fishcakes

I am so lucky, I recently moved home and now live in an area where you can get some of the freshest fish delivered straight to your door! I am an absolutely lover of all things seafood, well, who wouldn’t living in Scotland! We have 12,000km of coastline with cold clear waters, which has a rich range of over 60 different species, landed from Scottish waters. Scotland has a global reputation for the quality and range of its seafood.

I have a local fish van that delivers straight to my door every week, so this week he had some lovely fresh Smoked Haddock which I just had to get. Initially, I bought it to make my favourite Cullen Skink Soup but we then decided we fancied trying something different. So after scanning my cupboards for ideas, this little Indian spiced fishcake was the outcome. Super tasty and a perfect combo with the smoked haddock. The spices enhanced the flavour of the haddock, a blend of cumin, coriander, garam masala and turmeric works wonders on these fishcakes!


Makes 6 Large ones or 10-12 smaller cakes

600g Smoked Haddock

550g Potatoes (I used Highland Baby potatoes from Scotty Brand, but Maris Pipers are good too)

6-7 Spring Onions – chopped

2 Tbsps Butter

1 Tbsp of Curried Spices (made up from 1/2 tsp ground cumin, ground coriander, garam masala, 1/4 tsp Turmeric)

Salt & Pepper to taste

50g Golden Breadcrumbs

50g Scottish Oats – toast the oats (gently toast in a hot pan, few minutes only, allow to cool)

1 Tbsp Oil

2 Tbsp Flour

1 Egg, whisked

  1. Cook the potatoes until soft, so that you can mash. Best to boil them for about 20 minutes on hob or if you have a steam pot, then Steam cook for about 10 minutes. (I kept the skin on as I feel there is more flavour). Once cooked set aside to cool.
  2. Cook the smoked haddock, I steam cooked mine for about 7 minutes, if you don’t have a steamer then place fish in a pan of milk and cook gently covered for about 8 minutes or until fish is cooked through. (remove liquid and set aside to cool)
  3. Put a tbsp of butter into a pan and saute the spring onions until soft, just a few minutes.
  4. Mash up the potatoes and place in a mixing bowl. Using 2 forks, shred up the cooked fish and place into the bowl with the potatoes, add the spring onions, next add in all your spices and season generously. Get in there with your clean hands and mix through until combined.
  5. Shape the cakes into balls and place on a sheet of baking paper on an ovenproof tray and gently flatten into cakes. (I made mine about 1″ thick) Put into the fridge for about 20-30 minutes.
  6. In separate bowls have your flour, egg & oat/breadcrumb mixture ready. Dip the cake into the flour then into the egg then roll in the oat crumb mixture ensuring fully coated.
  7. Heat a little oil in a fry pan and cook the cakes each side for 2 minutes to seal to oat crumb. Place back onto the baking tray.
  8. Preheat your oven to 200 deg and bake for about 20-25 minutes. Serve with some cool mayo or tomato relish.
  9. These can be frozen and kept up to 3 months too, so great for batch cooking.


Scottish Oat & Pistachio Crusted Cod

Scottish Cod

I am very lucky to live in a Country with an amazing Food Larder and 1 type of Food that Scotland is known for is it’s Fresh Fish, the Scottish Fishing Industry is currently worth around £316 million to Scotland, unfortunately that number has went down recently due to Covid, but at the height back in 2015 it was worth nearly £437 million. Most of its catch comes in from Aberdeen, then some from central and southern areas. Some of the most popular seafood caught in Scotland are mainly shellfish such as Mussels, Shrimp & Crab but also Salmon, Cod, Haddock & Mackerel.

My local Fishmonger Ryan Black, is from a nearby Town called Kirkcaldy which is in the Fife region, they provide a fantastic service and deliver straight to your door, straight from the shore. There is nothing better than getting the freshest fish delivered the same day. I got some lovely pieces of Cod for dinner.

Having some Pistachios in my cupboard to be used, I decided to try my Pistachio Crust recipe with the Cod and it worked a treat….super delicious, healthy and quick mid week meal.

Serves 2

2 Cod Fillets

25g Pistachio’s

20g Scottish Oats

1 Tbsp Mustard Powder or 2 Tsp Dijon Mustard

1 Tbsp Lemon Juice

Salt & Pepper to taste

1 Tsp Dried Parsley or small handful of fresh

  1. Line a baking Tray with greaseproof paper and preheat your oven to fan 210 deg C
  2. Using a processor, blitz the pistachios and oats together with the parsley until roughly chopped
  3. If using mustard powder, take 1 tbsp into a bowl and squeeze 1 tbsp lemon juice in and mix into a paste, leave to sit for 10 minutes to allow flavour to develop.
  4. Lay cod onto baking sheet and spoon the mustard over the fish, season with salt and pepper, then place the pistachio crust mix over the top covering the fish, press down to secure. Bake in the oven for 12-15 minutes until opaque.
  5. Serve with a slice of lemon.


Smoked Haddock Pasta

Smoked Haddock Pasta with White Cheese Sauce

Pasta is such a staple food in most households and I think one of the easiest fast foods around. It can be made healthier by using the Wholewheat variety. When eaten in moderation, pasta can be part of a healthy diet. Wholewheat pasta may be a better choice for many, as it is lower in calories and carbs but higher in fiber and nutrients. However, in addition to the type of pasta you pick, what you top it with is just as important.

This dish uses Scottish Smoked Haddock, fresh from my favourite fishmongers in Pittenweem, Ryan Black, they deliver straight from the Shore to your door.

It also uses some of my fresh vegetables from my garden….yum!

Makes enough for 2

2 pieces of Smoked Haddock (or any fish you like)

150g Wholewheat pasta

2 Carrots – chopped

Handful of Broccoli

Handful of peas

3 Sweet mini peppers – chopped

Salt & pepper to taste

White Cheese Sauce to serve (recipe here https://theweecaledoniancook.com/2020/10/03/white-cheese-sauce/)

  1. I used my Steam pot for my Combi Microwave for this recipe, but if you don’t have Steamer just cook your pasta as per packet instructions. In a pan, bring some water to the boil add your vegetables and simmer for 4 minutes until softened. (you could use frozen vegetables or tinned vegetables for this too). Bring a large pan of water to the boil, bring to a simmer and add in your fish, cook for about 10 minutes.
  2. If you have a Steam pot, add the pasta with 300ml water to the base, then your fish and vegetables onto the grid and cook on Pasta Setting for 7 minutes.
  3. Meanwhile, make your sauce as per above recipe.
  4. Remove fish and place onto a chopping board and remove the skin, break up into bite size pieces.
  5. Drain your pasta and vegetables. Add the vegetables to the pasta then pour over the sauce mixture and mix through, add in the fish, mix and serve.


Scottish Fish Medley

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Got some of my favourite fish from my fishmongers… Jim Mason from St. Monans (small fishing village in Fife), he’s brilliant, always has fresh fish thats caught that morning and delivers to your door the same day…can’t ask for better than that.

1 x Scottish Smoked Cod

1 x Scottish Salmon, flatter the better

2 x Handfuls of Spinach

1 tbsp cream cheese (Extra light philadelphia is my fav)

Few slices of beetroot

Handful of chopped parsley

squeeze of lemon juice

extra light mayo

 

Preheat oven to 180 deg (or Fish setting)

1. Spread salmon with cream cheese and lay some spinach on top, the carefully roll salmon into a roll, cut to desired portion size and tie tightly with string to hold each portion together. Put into an oven bag and make a couple of holes in bag, place on oven tray.

2. Place smoked cod into an oven bag sprinkle with little lemon juice, make a couple of holes in bag and place in oven on tray.

3. Bake for approx 20-25 minutes.

4. Meanwhile, place some spinach in a steamer and steam for 3 mins, or place in a casserole dish, add tsp water, cover and cook at 800watt in microwave for 1 minute.

5. Place cod on plate and sprinkle with some parsley and lemon juice, put some light mayo on side to serve.

6. Place salmon onto plate and remove string, splash with lemon juice.

7. Place steamed spinach on plate and top with some sliced beetroot.

8. Yum…Yum…Yum…..oh! serve with a lovely Chardonnay…..perfect meal!

 


Smoked Haddock Chowder

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I love my seafood dishes and a chowder is perfect for a cold day. It may not look and smell the nicest but it is definitely tasty.

 

Serves 2/3

2 Scottish smoked haddock pieces (dyed) – sliced approx. 1″

150ml single cream

500ml chicken stock

Diced smoked bacon (3 slices)

Cubed potatoes (3 medium size)

1 white onion chopped

1 carrot sliced or chopped

2 Bay leaves

1 teaspoon thyme

 

1. Brown onion and bacon in pan of oil

2. Add potatoes and mix, continue to brown for 3 mins

3. Add stock, haddock, carrot, thyme and bay leaves simmer for 15 mins

4. Add cream and cook for further 3 mins

5. Slightly mash and serve with some warm bread.