A cooking method known as parboiling is employed in this deceptively simple recipe to ensure that the carrots and potatoes are almost melt-in-your-mouth tender, much like the haddock they accompany.
2 piece
Carrot
400 g
Potatoes
5 g
Chives
75 g
Yoghurt
(ContainsMilk)250 g
Haddock
(ContainsFish)1 sachet
Mustard
(ContainsBarley, Mustard, Wheat)to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water