smoked haddock fillets

[Craphouserat]

How do you prefer them cooked?

I am a spud when it comes to cooking - I generally do everything from cleaning to gardening and Mrs Rat does all the cooking - her night off and I've just bought two large fillets from the fishman.

At the minute I'm thinking poach them in milk in a medium oven for 10/15 min. Never had them this way but from what I can gather seems the easiest way!! Some veg and crusty bread to go with - sound OK?

Cheers.

[olly-robinson]

I just do them as described but simmer them in a deep frying pan on the hob, they only really need heating through.

Ihave them with crusty buttered bread and a couple of poached eggs, sod it im having that for my tea tonight now :-)

[Mobile Chicane]

Save any leftovers for kedgeree!

[calibrax]

Bear in mind that they WILL stink your house out when you heat them up...

[Changedmyname]

In a little milk then microwave.
Lovely.

[Craphouserat]

Thanks for replies.....they were lovely!

Masterchef here I come....one too many Kronenbourgs perhaps!

Cheers

[captainzep]

I've probably only posted different pics of my favourite smoked haddock dish on here 6-7 times.

Personally, I slice 'em into nice sized individual pieces, wrap them in foil with a generous knob of butter and bake them gently in a med oven until hot but still tender and flaky enough. Then put them on some green veg, mustard mash with a poached egg and a drizzle of caper butter.





The other day I had enough offcuts to make a creamy sauce with some left over proscuitto, white wine, fish stock and lemon, to stir into pasta. A bit accidental, but one of the nicest pasta dishes I've eaten.

Edited by captainzep on Thursday 6th September 16:43

[Craphouserat]

captainzep said:

I've probably only posted different pics of my favourite smoked haddock dish on here 6-7 times.

Personally, I slice 'em into nice sized individual pieces, wrap them in foil with a generous knob of butter and bake them gently in a med oven until hot but still tender and flaky enough. Then put them on some green veg, mustard mash with a poached egg and a drizzle of caper butter.





The other day I had enough offcuts to make a creamy sauce with some left over proscuitto, white wine, fish stock and lemon, to stir into pasta. A bit accidental, but one of the nicest pasta dishes I've eaten.

Edited by captainzep on Thursday 6th September 16:43

They look lovely - maybe a tad ambitious for my next fish dish. I'm going to try and cook fish more. Local fishmonger in my village every Wednesday - my day off. Will try your's sometime soon I think.

Cheers.

[Fishtigua]

Marks are now doing really nice natural smoked haddock. I too poach them in milk.

For the sauce I cheat and buy a pack of hollandaise warmed up with rough chopped boiled duck eggs and chopped parsley.