Smoked Haddock Recipe

[Stoday]

I developed this recipe. It's faster than boil in the bag but 100X better and tastier. It's the sauce that makes this dish taste outstanding & it couldn't be easier.

Put a piece (or 2) of smoked haddock in a frying pan. For preference use the undyed haddock. It should have the skin left on. Lay it skin side down. Pour some milk over it. About 300 ml will do nicely. Add a couple of thin slices of onion. Now grind some pepper over it all, the courser the better.

Heat to just simmering. Keep the milk and fish moving around. About 10 minutes wiill cook the fish. You can easily check by pressing a fish knife on the thickest part.

Take the fish out using a fish slice & place on a warmed plate. Remove the onion and lumps of coagulated milk. Simmer it fast to reduce the volume a bit. Now drop in a knob of butter the size of a walnut. Stir the milk around fast with the fish slice whilst heating it. Something MAGIC now happens. The butter no longer forms pools of yellow oil, it all gets incorporated into the milk. In fact it forms an emulsion. Cook it fast so it thickens until it looks like thin emulsion paint. Turn off the gas. You can add some chopped parsley or chives now to make it look more interesting.

Put the fish back in the pan and pour the water that's come out of the fish whilst it's been standing. Now put the whole lot back onto the plate.

Eat with a fish knife, fork and sauce spoon. That sauce tastes delicious because it incorporates the juices from the skin and the smoky fish flavours.

Drink a sharpish white wine with it, such as a sauvignon blanc from the Loire or a chablis. Pouilly Fumé (from the loire) is OK, but Pouilly Fuissé (from Macon) is not. Avoid chardonnay from hotter regions such as Burgundy because they are too fat.

[Hoovie]

I am not a great fish fan, but I DO like Smoked Haddock, so will give this a go

Question: "Undyed Haddock" - is this something you ask for, or is it obvious? Not being a great fish person, I am ignorant in the ways of fish and what the colour would be if it were undyed - the haddock (?) I see is normally very yellowy.

On the Wine front, the Germans do some very nice sharp & dry wines as well

[Only-Me]

Then open all the windows and doors cos it stinks the house out

[Cannyfixit]

Love smoked haddock but the mrs hates the smell of fish in the house
might see if my mate fances tea at his house one night

[Only-Me]

I knew a girl once that smelt of Ha..........................


No No.......I won't go there

[skiking]

I knew a girl once that smelt of Ha..........................


No No.......I won't go there

but I bet you tried tho'

[Only-Me]

I knew a girl once that smelt of Ha..........................


No No.......I won't go there

but I bet you tried tho'

[Gadget]

I knew a girl once that smelt of Ha..........................


No No.......I won't go there

Thats enough of that, this a respectable forum!.......pssst, pm me with her phone number please!..

[Stoday]

I knew a girl once that smelt of Ha..........................

Everyone else says it smells fishy, but not OM. He can determine the species of fish from the smell.

I have to take my hat off to someone with such wide-ranging experience. Did you try to correlate the fish species with female charactersitcis OM? For example, do blondes smell like haddock, but redheads like snapper?

We all know the captain's daughter must have smelt like electric eels.

The Captain had a daughter
They threw her in the water
You could tell by the squeels
That electric eels
Had found her sexual quarter.

[skiking]

Mod!, Mod!, can we have this thread locked.....its corrupti....too late...I'm corrupted

[Wood Magnet]

Nowt wrong with a fish supper.

[Only-Me]

Nowt wrong with a fish supper.

There is if it makes ya choke