Ingredients

• (serves 4)
• 1 lb Finnan Haddie.
• 1 shallot, thinly sliced.
• 1 bay leaf, chopped.
• 1 sprig thyme.
• ¾ cup white wine.
• 1 cup fish stock.
• 1 cup heavy cream.
• Salt and freshly ground black pepper.
• 2 ¼ pounds Idaho potatoes.
• ½ cup (1 stick) melted butter.
• ½ cup hot heavy cream.
• 3 tablespoons butter.
• Squeeze of lemon juice.

Instructions

1. Preheat the oven to 400 degrees. Trim the haddock, cutting 4 inches from the tail. Cut 4 6-ounce portions and refrigerate. Chop the trimmings and place in a small stainless-steel pot. Add the shallot, bay leaf, thyme and wine and boil until the wine has nearly evaporated. Add the stock and cream, bring to a boil and simmer gently for 30 minutes or until the sauce has reduced and has adopted the flavor of the haddock. Pass through a fine sieve. Season and keep warm.
2. Peel and rinse the potatoes. Cut into small chunks, place in a pot and cover generously with salted water. Cover and bring to a boil. Simmer, uncovered, until the potatoes are tender and break slightly. Drain well. Wipe the pot used to boil them dry. Pass the potatoes through a ricer set over the pot. Immediately beat in the melted butter and hot cream. Season with salt and pepper. Cover to keep warm.
3. Lay the haddock pieces on a baking sheet and top each with some of the butter. Cover sheet with foil and bake in the oven until the flesh flakes easily, about 8 minutes.

https://www.stoningtonseafood.com/recipes/smoked-haddock-with-mashed-potatoes/