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10 mins
Smoked Haddock Recipe

Smoked Haddock

Graham

Recipe by  

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).

      Preparation Time: 3 Minutes

      Cooking Time: 7 Minutes

Ingredients for Smoked Haddock

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 2:
2 good fillets
smoked haddock portions
about 7 fl oz
water
about 7 fl oz
milk

 

How to Cook Smoked Haddock

  1. 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 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.
 
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