Calories: 529 Preparation: 5 mins Cooking: 5 mins Serves: 4
One quantity homemade or fresh shop bought watercress soup
4 x 150g pieces naturally dyed smoked haddock, skinned
450ml full fat milk
2 tbsp chopped chives
In a shallow pan, poach the haddock in the milk for 4-5 minutes or until cooked. Take out and flake into warmed bowls. Ladle the soup around the fish, sprinkle over the chives and serve immediately.
To make a more substantial dish, boil 450g new potatoes until tender, cool and slice then place under the haddock before assembling.
Fat: 29g Saturated Fat: 17g Carbohydrate: 29g Protein: 40g Fibre: 5g Salt: 4.11g