10 mins

Smoked Haddock
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.

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

Those wonderful beasts that just scream for something hot and tasty between toasted bread or buns. Once tasted, never forgotten!

Jam, jelly, pickle, chutney, dips, sweet and savory preserves, we have them all so that you can easily find exactly what you want.

To some people, baking is one of life's mysteries. We make it easy and tasty with our selection of recipes that will please everyone.
Other Fish & Seafood Recipes

Julie's Salmon & Prawn with Lime is dedicated to Terry and Julie, our neighbours on The Isle of Man, who served us the most stunning starter ever.

Warm Mackerel and Bacon Salad is a humble salad that combines creamy, soft smoked mackerel with crisp, streaky bacon. Once tried, never forgotten!

Scallops with Garlic and Parsley are called "Coquilles St. Jacques à la Provençal" in France, which strikes me as much more romantic !