Smoked Haddock Fresh 1kg – Outstanding Flavour
Smoked Haddock Fresh 1kg – Order Online or Call 07932 686498 to place an Order
What is the best way to cook Smoked Haddock
Place your haddock on a piece of greaseproof paper along with butter, lemon and seasonings.
Then fold one side of the paper towards the other and pleat the edges together to create a little parcel before baking for 12-15 mins in a moderate oven.
What is the Best Cooking Technique for Smoked Haddock
Haddock, and/or any kinds of white fish, should always be cooked at 200C/400F in the oven. The higher than average heat allows the exterior to cook faster, which then filtrates throughout the rest of the fish, giving it the gorgeous, flaky texture.
Smoked Fish pie with Lemon and Herb Mash
This delicious fish pie, flavoured with fresh herbs and lemon and topped with fluffy mashed potato, is perfect for rustling up and sharing with family.
Give this easy pie recipe a go as a marvellous midweek main. Smoked Haddock Fresh 1kg
Ingredients
- 1kg (2Ib) floury potatoes, cut into chunks
- 60g unsalted butter, plus extra for mashing and baking
- 350ml (12fl oz) semi-skimmed milk
- 1 lemon, zested
- 2 tbsp dill, finely chopped
- 1 tbsp flat-leaf parsley, chopped
- 60g plain flour
- 200ml (7fl oz) whipping cream
- 2 tsp Dijon mustard
- 2 tbsp chives, chopped
- 375g (12 1/2oz) smoked salmon, chopped
- 375g (12 1/2oz) smoked haddock, chopped
- 200g (7oz) peeled Atlantic prawns
Method
- Preheat the oven to gas 4, 180°C, fan 160°C.
- Put the potatoes in a pan of cold water, bring to the boil and simmer for 25 mins, or until tender.
- Drain the potatoes and mash with a knob of butter and 50ml (2fl oz) of the milk. Stir through the lemon zest, dill and parsley; season to taste.
- Set aside, until needed.
- In a separate pan, make a roux by melting the butter.
- Add the flour and cook for 2 mins, stirring to make a paste.
- Gradually stir in the remaining milk and the cream to make a thick white sauce; season. Stir in the mustard and chives.
- In a medium pie dish, combine the fish, prawns and white sauce.
- Top with the mash, then dot with butter.
- Bake for 30 mins, or until golden.
Our Smoked Haddock is naturally smoked, undyed and cut from larger haddock fillets. A light smoke which does not linger on the palette. Great for Kedgeree, Cullen Skink or simply enjoyed with wilted spinach and a poached egg. Smoked Haddock Fresh 1kg
