Creamy baked haddock tatties
Ingredients
- 400g smoked haddock (undyed is better, but not essential), skinned and chopped into chunks
- 1 trimmed leek, finely sliced
- handful of parsley, chopped
- 142ml carton double cream
- 2 medium baking potato, about 200g/7oz each, skin on, sliced as thinly as possible
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