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.
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
What should I make him for Father's Day? Why not spoil him with one of our specially chosen Father's Day recipes? Go ahead - make his day!
These are the recipes that our editors have branded as being Top Choice. Perfect for one of many different reason, but always perfect!
Just because it's healthy doesn't mean it needs to be boring and tasteless! Take a look at out healthy recipes for some great ideas.
Other Fish & Seafood Recipes
A lovely, spicy new way with salmon, with the horseradish perfectly complementing the fish, and a good source of omega-3 to boot.
An easy, recipe with lots of taste. This luxurious smoked haddock risotto makes a quick and nutritious midweek meal.
A simple recipe with oodles of taste. Served with a nice fresh salad, you can eat it as a lunch or, by adding king scallops, as an amazing dinner.