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Poached Haddock with Cannellini Mash (serves 2)

by -

2 medium undyed smoked haddock fillets

300mls rice milk or soya milk or nut milk

300mls water

1 x 410g can cannellini beans, rinsed and drained

1 tbsp rice, soya or nut milk

1 tsp marigold veg bouillon powder

1 tbsp olive oil

Black pepper

Poach the haddock by placing the fillets in a deep frying pan and covering them with the milk and water. Bring to the boil then simmer gently for 7-8 minutes until cooked.

Puree the beans using a blender or masher and mix with the milk, stock powder, olive oil and pepper.

Serve the fish with the beans and freshly steamed greens.



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