Mustard Haddock with Pea Colcannon

• 320 gskinless haddock fillets, 2 pieces of similar thickness
• 30 gporridge oats
• 15 gDijon mustard
• 10 mlrapeseed oil
• Fine salt, to taste
• Black pepper, to taste
• 400 gfloury potatoes, peeled and cut into 2 cm chunks
• 100 gleek, washed and thinly sliced
• 120 gsavoy cabbage, tough stalks removed, leaves finely sliced
• 100 gfrozen peas
• 15 gbutter
• 60 mlmilk
• 80 gnatural yoghurt
• 10 mllemon juice

Method

1. 1Put the potatoes in a medium saucepan, cover with cold water and add a little salt. Bring to the boil, then simmer for 15–18 minutes until a knife slides easily through the largest piece.
2. 2When the potatoes have simmered for 7 minutes, add the leek and cabbage to the same pan. Add the peas for the final 3 minutes, when the potatoes are nearly tender.
3. 3Meanwhile, heat a 5–6 litre air fryer to 190°C for about 3 minutes, until it reaches temperature. The two fish pieces need to fit side by side with a gap; if they do not, cook in two batches and allow another 12 minutes.
4. 4Rub the oats between your fingers to break some into smaller flakes, then mix with the rapeseed oil and a little black pepper. Pat the haddock dry, spread the mustard over the upper surfaces and press the oats onto it.
5. 5Place the haddock crust-side up in the basket. Air-fry for 10–12 minutes until the oats are golden and the thickest part of the fish is opaque and separates into moist flakes; lift it out with a wide fish slice.
6. 6Drain the potatoes and vegetables well and return them to the hot saucepan for 1 minute, shaking gently, until excess steam subsides. Add the butter and milk, then mash roughly so some peas and cabbage keep their texture; taste before adding salt or pepper.
7. 7Stir half the lemon juice into the yoghurt and taste; add the rest if it needs more brightness. Spoon the yoghurt onto two plates, add the colcannon and rest the haddock partly over the mash, keeping most of its crust clear of the yoghurt.

Per serving

kcal

543

protein

40.5g

fibre

11.3g

carbs

61g

fat

16g