Air Fryer Smoked Haddock En Papillote

Such a posh way to say cooked in a paper bag! This method of cooking is ideal for low-hassle deliciousness. Using greaseproof paper to make a little steam oven surrounding your smoked haddock just ensures you get perfectly cooked fish that’s filled with flavour. And it looks very fancy on the dinner table. Adapted from 'Poppy Cooks: The Actually Delicious Air Fryer Cookbook', published by Bloomsbury.

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Ingredients

potato 600 g (chopped)
smoked haddock 4
butter 120 g
fresh parsley 30 g
bay leaf 4

Method

Make the mash potatoes

To make the mashed potato: Peel and chop your potatoes into small chunks. Boil them until soft in salted water. Drain then leave them to steam dry for a few minutes in a colander. Tip them back into the pan and gently warm through to help dry out the potatoes a little (avoid gluey mash). Mash them with a knob of butter or a dash of oil. Season to taste. Keep warm until needed.
Note: You’ll be using ½ of the butter for the mashed potatoes.

Preheat the air fryer

While the potatoes are boiling, preheat the air fryer to 180°C.

Prep the haddock

To prep the haddock: Pat the fish dry with kitchen paper and season with salt.
Divide the remaining butter into equal portions (4 servings = 4 pieces). Finely chop the fresh parsley.
Sit a piece of haddock in the middle of a sheet of greaseproof paper, add one of the pieces of butter, a handful of parsley, 1 bay leaf and a good grind of black pepper.
Bring the sides of the paper up over the fish and scrunch tightly to seal. Repeat with the remaining ingredients, each with their own greaseproof paper parcel.

Cook the haddock

To cook the haddock: Place the parcels in the air-fryer basket and cook for 8–10 minutes, until just cooked. Leave to stand for 5 minutes before serving.

Plate up

Serve the haddock with the mashed potatoes, enjoy!

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