Potato-Crusted Haddock with Potato Puree
- 500 grams starchy potatoes
- 600 grams Haddock fillet (ready to cook, skinless)
- vegetable oil (for the baking dish)
- 1 potato (about 150 grams, cooked)
- 2 slices day-old white bread
- 4 small rosemary
- 4 tablespoons olive oil
- freshly ground peppers
- 150 milliliters milk
- 2 tablespoons butter
- Nutmeg (freshly grated)
Scrub the starchy potatoes and boil in salted water until done, about 30 minutes. Preheat the oven to 200°C (approximately 400°F). Rinse the haddock, pat dry, divide into 8 equal portions and place in an oiled baking dish. Grate the remaining potato and the white bread. Sauté slowly with the rosemary sprigs in hot olive oil until crispy but not brown. Season with salt and pepper and spread over the fish fillets.
Bake in the preheated oven until golden, about 8 minutes. Peel the boiled potatoes, squeeze through a ricer and process with hot milk and butter into a puree. Season puree with salt and nutmeg. Serve the puree in deep, warmed plates topped with the fish. Garnish with freshly ground pepper.