You’ll Need
For the Fish Pots
500g skinless haddock fillets
500g floury potatoes, peeled and diced
1 small onion, finely diced
25g butter
1 tbsp plain flour
250ml whole milk
1 tsp Dijon mustard
½ tsp sea salt
½ tsp white pepper
For the Rye Crumb
60g rye bread, blitzed into crumbs
20g butter, melted
1 tbsp chopped dill
Optional but Dangerous
Pickled cucumber
Extra rye bread
A cold Icelandic lager
Method
Boil the potatoes for 10-12 minutes until tender, then drain and crush roughly.
Preheat your air fryer to 180°C.
Season the haddock and place it in a lightly buttered heatproof dish.
Air fry for 7-9 minutes until it flakes, then lift it out and break it into large pieces.
Add the onion and butter to the dish and air fry for 4 minutes.
Stir in the flour, then gradually whisk in the milk, mustard and white pepper.
Air fry at 180°C for 6 minutes, stirring twice, until the sauce thickens.
Fold in the crushed potatoes and haddock without turning the fish to paste.
Divide between four pots, mix the rye crumbs with butter and dill, and scatter them over.
Air fry at 195°C for 5-7 minutes until bubbling and crisp on top.