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
Indian food is now the most popular type of food takeaway in Britain. And not without reason because good Indian food is quite sublime.
The main course is often the easiest to plan but, when entertaining, what do you use as a starter course? Here are some great choices.
Having a gang of friends in , or the whole extended family? Need a recipe that's easy to 'extend' to accommodate a bigger group? No problem!
Other Fish & Seafood Recipes
Sole Véronique could just as easily be called Plaice Véronique - but it's more traditional and more decadent using sole!
Mackerel has a very distinct and rich flavour and I find this method of cooking compliments this well. This dish is a true cold-weather winner.
Trout is an exquisite fish with the most delicate texture and flavour. It is not suitable for poaching but tastes delectable straight from the grill.
