Course: Starter or lunch
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

• 1 Tbsp Shetland Butter
• 1 Medium Onion
• 400g (about 4 small) Bressay Tatties chopped into 1cm cubes
• 250g Smoked Haddock
• 250ml Shetland Milk
• 2 Bay Leaves
• 2 Sticks Lemongrass
• Zest of a Lemon
• Handful of Parsley

Instructions:

1. Chop your onions and tatties, and get ready for the pan.
2. Melt the butter in a large pan and fry the onion until translucent but not brown.
3. Add the tatties to the pan, then 300ml of boiling water.
4. Simmer for 15 minutes.
5. In another pan, add the Shetland milk, smoked haddock, bay leaves, and lemongrass. Simmer for 5 minutes or until the fish is flakey.
6. While both pans are simmering, chop your parsley and grate your zest.
7. Remove fish from pan and flake up on a plate (make sure you don't throw away the milk!)
8. Add fish and lemon zest to the pan with tatties, onions, and water. Keep a small bit of lemon zest for garnish.
9. Add milk to the tatties, onions, fish, lemon zest and water mix - (remember to remove the bay leaves and lemongrass).
10. Simmer for another 5 minutes.
11. Garnish with parsley and remaining lemon zest