Tuesday, 12 April 2011

Poached haddock

Even as a small child in the (almost) fish-free zone that was our home, I somehow managed to come into contact with smoked haddock... and it was love at first bite.

This is my preferred way of preparing it, and it so easy as to be laughable. So it's an excellent option if you are a little less-than-confident with fish.

1 smoked haddock fillet per person (they're available in dyed and undyed these days, but they taste the same)

  • Place the fillets skin side down in a large frying pan.
  • Cover with milk or a half-and-half mixture of milk and water.
  • Bring the milk to boil over a medium heat and then simmer until you can easily flake the fish with a fork.
  • Meanwhile, use the conflour, butter and additional milk to make a white sauce. This is a must - this fish cries out for white sauce.
This is not a fish to serve with chips (fries). It works better with mashed potato or boiled baby potatoes and vegetables/salad. You can add the milk from the pan to the white sauce if you like, but I tend not to.

That's it. Honest. Couldn't be easier.

1 comment:

  1. Poached smoked haddock (and you can do this even easier and quicker by giving it about 3 minutes in the microwave, with a bit of milk or lemon juice)is heaven served with spinach, and a soft poached egg - with bubble and squeak (chopped, fried cooked vegetables, potato rosti or hash browns or really nice wholemeal or granary toast. No white sauce - just lovely gloopy egg yolk!