what to do with haddock

[The Major]

no, not how to cook haddock, I know that, just what to put with a bit of smoked haddock to make a meal.

cant think of anything other than veg and new potato's.

[MK1 GIT]

Rice, onion, turmeric, cardamon, cinnamon, chicken/fish stock = kedgeree. There's a link to a recipe on here or just go to BBC food.

[Puggit]

Watercress and mash?

[Big Al.]

Good old Sussex Smokie.

The Sussex Smokie
Can be served as a starter in ramekins or a main meal with something like mashed potato. The quantity of ingredients shown is sufficient for about 8 average size ramekins

Ingredients:

750 gm of filleted smoked haddock
350 ml milk
90 gm butter
60 gm plain white flour
180 gm strong grated cheddar cheese
120 gm grated parmesan
3 tablespoons double cream
Bay leaves
Fresh ground black pepper

Preparation:

Poach the haddock in the milk with the bay leaf until just cooked.
Strain the fish onto a plate but keep the poaching liquid.
Melt the butter in a saucepan.
Add the flour, stirring well for a few minutes.
Then slowly add the poaching liquid and bring to the boil, stirring until the sauce is smooth.
Take off the heat.
Whisk in the cream and the grated cheddar.
Add a little ground black pepper.
Flake the fish and mix into the sauce.
Spoon into the ramekins and cover with grated parmesan cheese.

Serve!

If serving straight away, flash under the grill. If reheating from cold then grill for 6-8 minutes until brown and bubbling.

[Lefty]

Brown toast
Unsalted normandy butter
Poached egg

And, if you're not driving, a nice young Islay dram. Preferably an Ardbeg, preferably cask-strength (Or, better, a single cask).

Trust me

[anonymous-user]

Rice and green beans or puy lentils and sugersnap peas

[mattdaniels]

Fishcakes

[21TonyK]

mattdaniels said:

Fishcakes

+1 and add any other fish you might have or even a few chopped prawns

[captainzep]

Creamy mustard mash or bubble and squeak, smoked haddock on top, perfectly poached egg on top of that. Turn of black pepper.

Yum.

Its my favourite method and I think I've posted it before on the dinner thread.

If you need to use up the new spuds, try crushing them up a bit with lots of butter and a decent squeeze of lemon. Heaven.

[Arun_D]

Big Al. said:

Good old Sussex Smokie.

Absolutely! One of my favourites since moving to the coast.

[Lefty]

It's really good in omelettes too!