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Smoked Haddock Recipe

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.

pikeperch on butter with mushroom sauce and spring potatoes

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.

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