Just got some smoked haddock - how do I cook it?
Discussion
Boil some milk, pour it over the fish and leave to stand for five minutes. Remove fish and make a white sauce with the milk. Break fish up into a baking dish and pour over sauce add a layer of peas, cover with mash potato and bake for 20 mins.
Or Cullen Skink http://www.bbcgoodfood.com/recipes/899633/
Or Cullen Skink http://www.bbcgoodfood.com/recipes/899633/
Edited by Jer_1974 on Wednesday 29th May 20:47
Mine does. mikial said:
If your a novice as you say, the easiest and still the best way is to simmer gently in water, do not overcook, then add an egg and poach in the same water using cling film to seal the egg or if you are confident just crack the egg in the pan and poach . Serve with salted butter.
Sounds good TBH. Plain and simple. . It's a great way for a novice to start , the egg should stay relatively whole without separating too much, if the water is too hot the egg will froth , you need care removing the egg and is a good idea to remove surplus water from the egg with kitchen roll .
With practice it's a pretty simple and quick way of cooking a classic dish.
With practice it's a pretty simple and quick way of cooking a classic dish.
I got it down to a fine art eventually, I poached the egg at the same time as the fish cooked, depending on the cut of the fish cooking time varies. The tail end takes less time than the thicker cuts .
I didn't season the water but used lots of Anchor salted butter which I melted on the serving plate , then straight from the pan to the plate ( after removing surplus water with kitchen roll ) ,some black pepper then ate the lot with a Glass of Chilean Sauvignon.
I didn't season the water but used lots of Anchor salted butter which I melted on the serving plate , then straight from the pan to the plate ( after removing surplus water with kitchen roll ) ,some black pepper then ate the lot with a Glass of Chilean Sauvignon.
mikial said:
I got it down to a fine art eventually, I poached the egg at the same time as the fish cooked, depending on the cut of the fish cooking time varies. The tail end takes less time than the thicker cuts .
I didn't season the water but used lots of Anchor salted butter which I melted on the serving plate , then straight from the pan to the plate ( after removing surplus water with kitchen roll ) ,some black pepper then ate the lot with a Glass of Chilean Sauvignon.
Red wine with white meat? C'mon. I didn't season the water but used lots of Anchor salted butter which I melted on the serving plate , then straight from the pan to the plate ( after removing surplus water with kitchen roll ) ,some black pepper then ate the lot with a Glass of Chilean Sauvignon.
. Can't find the highly sarcastic smiley. What about a side? Black pudding could rock that dish.
Edited by hbzboy on Thursday 30th May 01:11
hbzboy said:
mikial said:
I got it down to a fine art eventually, I poached the egg at the same time as the fish cooked, depending on the cut of the fish cooking time varies. The tail end takes less time than the thicker cuts .
I didn't season the water but used lots of Anchor salted butter which I melted on the serving plate , then straight from the pan to the plate ( after removing surplus water with kitchen roll ) ,some black pepper then ate the lot with a Glass of Chilean Sauvignon.
Red wine with white meat? C'mon. I didn't season the water but used lots of Anchor salted butter which I melted on the serving plate , then straight from the pan to the plate ( after removing surplus water with kitchen roll ) ,some black pepper then ate the lot with a Glass of Chilean Sauvignon.
. Can't find the highly sarcastic smiley. What about a side? Black pudding could rock that dish.
Edited by hbzboy on Thursday 30th May 01:11
Some of the best smoked fish comes from Scotland, the Smoked cod and fynan haddock from Fraserburgh
was a favourite.
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