I didn't think I was going to have it in me to try a recipe this weekend as it's been so hectic with work, a Filipino 18th Birthday party which is similar to MTV's Sweet 16 parties but without a B-list rapper performing or the Range Rover or tiara as a gift at the end of the night, and the most important event of the weekend.... my grandmother's 98th birthday!
But today, I was compelled to try a fish recipe which I didn't exactly follow because I had the wrong kind of fish and the wrong kind of potatoes. It was originally a Creamy Baked Haddock & Tatties recipe, but I had cod and yukon gold potatoes.
I know it's weird that this dish has french fries with it but if you know anything about the British, you'll know that they eat practically EVERYTHING with "chips" (french fries). Lou eats lasagna, pizza, fish (any kind.. not just battered), chicken, and BREAD with "chips". Yes.. I said bread. Picture this... 2 slices of bread... buttered... with french fries in between to make what is called a "Chip Butty". But it's pronounced "chip bu-eeh". The "t" is silent. It's one of the strangest things I've seen thus far when it comes to British cuisine.
Anyway... the recipe is easy and if you want to try the original recipe, again.. you can find it on BBC GoodFood website. But for now, I'll put the recipe how I made it.
400g cod fish
1 trimmed leak, finely sliced
handful of parsley, chopped
142ml carton double cream
4 yukon gold potatoes, partially boiled
1 cup of grated white cheddar cheese
Firstly assemble the dish. Scatter the haddock, leek and parsley over the bottom of a shallow microwavable dish and mix together with your fingers or a spoon. Drizzle over half the cream and 5 tablespoons of water. Lay the potato slices over the fish and leeks and drizzle over the remaining cream. Season the potatoes with a little salt and plenty of black pepper.
Pre-heat the oven to 450 degrees. Cover the dish with foil and bake for 20 minutes. Put the oven on broil and remove foil from dish. Sprinkle the cheese all over the potatoes. Broil for 5-10 minutes until the potatoes turn brown to your liking. Serve straight from the dish.