10 mins
Smoked Haddock
Recipe by Graham
Without a doubt, my favourite poached fish (and also my favourite smoked fish) is Smoked Haddock. Despite the fact that it has been smoked, it retains a delicate flavour and is delicious either with a poached egg on top or with a thin slice of cooked gammon underneath. (When I do poached egg, I poach it in the same pan just towards the end of cooking the fish).
Slow Roasted Pork Belly 
Smoked Haddock Mousse Ingredients for Smoked Haddock
Currently displaying quantities in US Imperial Measurements
How to Cook Smoked Haddock
- Pour the milk and the water into a large frying pan to about 1" (2.5cm) deep (about 50% milk and 50% water). Warm to just below simmering then place the haddock portions in the liquid with the flesh side down (skin up!). Poach at just below simmering point point for 2-3 minutes then turn the fish over and poach the other side for a further 4-5 minutes. Remove from the pan and allow to drain for a few moments. Just before serving, place a knob of butter on top of the haddock and allow it to melt into the fish. Serve hot.
GRAHAM'S HOT TIP:
If you like the idea of presenting the fish with no skin, you can do what I do and turn the fish over so the skin is 'topside' about one minute before cooking is finished. Leaving the fish in the pan you can, with the help of a knife and some kitchen paper (to stop your fingers slipping), easily remove the skin from the cooked fish.
What To Eat Tonight
Beef and Veal are so versatile, yet can be easily spoiled by using the wrong recipe. We offer you lots of really delicious options.
Burgers are so versatile. They can be made from almost any type of meat and they can be accompanied by a whole range of goodies.
Salads don't have to be plain and boring. Salads can be exciting and filling and simple to prepare. Take a look at some of the ones here.
Other Fish & Seafood Recipes
Pan Fried Scallops on Black Pudding with Pea & Mint Purée is an ideal starter course or could easily be made into a main dish.
Scallops with Garlic and Parsley are called "Coquilles St. Jacques à la Provençal" in France, which strikes me as much more romantic !
All sorts of myths appear to exist about these delightful creatures. Certainly, in some countries, they can be quite expensive.
