This smoked haddock recipe is so easy to prepare. just 5 ingredients and seasoning makes it a simple meal – a great evening meal for the family or an impressive meal for a dinner party.
The recipe is written to serve one person – treat yourself or multiply it up for more people.
It is so easy to prepare – the ingredients are ‘rough’ – cover the fish with milk – one portion takes about 5 tablespoons – add a bit more if you’re using more fillets – a handful of mushrooms will serve one or two people in a sauce – use a few more if you’re catering for three or four people.
Serve with mashed potato and vegetables to mop up the sauce.
Smoked Haddock with Mushroom Sauce
1 fillet smoked haddock
fresh ground black pepper to taste
75 ml (5 tbspns) milk – just enough to cover the fish
tspn of butter
handful mushrooms – sliced thinly
1 tbspn creme fraiche per portion
snipped chives to taste
Put the fish into a frying pan – add a few twists of black pepper.
Cover with milk and bring to the boil.
Simmer for around 6 minutes. The fish should be opaque and firm to the touch – remove the fish and keep warm.
Add the butter to the milk and melt.
Add the sliced mushrooms and simmer for about 2 minutes.
Add the creme fraiche and simmer the sauce for around 2 minutes to reduce and thicken. Drop the snipped chives in for the last minute.
Put the fish back into the sauce and heat for a minute or so.
Remove to a plate.
Serve with mashed (creamed) potato and plain boiled vegetables – carrots, broccoli, cauliflower, beans, cabbage – any vegetables are great with smoked haddock – the sauce will add flavour.