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
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.
Just the two of you for dinner? We have lots of great recipes that are ideally suited so you can create something special for the two of you
You need something quick or light or both. What do you do? You turn to our choice of snacks and light meals and select the one you like.
Other Fish & Seafood Recipes
The "luxury" version of the cucumber sandwich is these delightful Smoked Salmon and Herb Sandwiches that are fit for a King (or a President!)
Warm Mackerel and Bacon Salad is a humble salad that combines creamy, soft smoked mackerel with crisp, streaky bacon. Once tried, never forgotten!
Smoked Haddock Mousse is a simple little starter that can be made well in advance and leave you free to prepare a more complex main course.
