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Friday 9 March 2018

Smoked Haddock : It Just Bubbles In The Pan !

Well, who am I to argue with Delia when she describes this as "a great recipe, a) because it's the most wonderful combination of flavours, and b) because it takes only 12 minutes from start to finish. Serve it with spinach cooked in its own juices with a little butter, then drained well, and you'll have a sublime meal in no time at all."

You will also need a frying pan with a diameter of 10 inches (25.5 cm).

Serves Two
12-14oz (350 -400g) smoked haddock or smoked cod, skinned, or same weight golden haddock cutlets, skinned
2 rounded tablespoons crème fraiche
1 heaped tablespoon snipped fresh chives
1/2oz (10g) butter, diced
5 fl oz (150ml) whole milk
freshly milled black pepper

1. First place the fish in the frying pan and add a little freshly milled black pepper but no salt.
2. Then pour in the milk (it won't cover the fish, but that doesn't matter), bring it up to simmering point and simmer gently, uncovered, for 8-12 minutes if you're using pieces of smoked haddock or cod, or 8 minutes for golden haddock cutlets.
3. You will be able to see quite clearly when they are cooked, as the whole thing will become pale and opaque.
4. Now carefully remove the fish to a plate using a fish slice, increase the heat and add the crème fraîche to the pan. Continue to simmer, uncovered, for 2-3 minutes, until the sauce reduces and thickens slightly, then whisk in the butter and return the fish to the sauce briefly.
5. Scatter in the chives, let it bubble for about 30 seconds and it's ready to serve.

Really great food, I hope you may enjoy it soon!

and as it's Friday - here are some flowers - hope you like them

All the best Jan


Valerie-Jael said...

Looks great, but smoked haddock is not readily available here in Germany, more's the pity! Hugs, Valerie

Martha said...

Oh yummy! So delicious and such a simple recipe, too.

Tom said...

...looks mighty good.

Christine said...

Looks delicious! Thanks for the flowers.

Anonymous said...

I remember my mother making this,, a version of it lol,, looks amazing!

Ygraine said... all-time favourite fish!!
I absolutely adore smoked thank you so much for this...:))

Have an Amazing Weekend!

Hugs xoxoxo

Debbie said...

wow, awesome ingredients, i'll bet this was wonderful!! love the roses!!!

Lisa said...

Smoked haddock is one of my most favourite things to eat.
Have a great weekend.
Lisa x

sandy said...

wow this looks great! My husband would love this for sure. Glad u are back. Now to go read what you wrote in the previous post.

Jo said...

Smoked haddock brings back lots of memories of my childhood, we always used to have in on a Friday. I still love it now but I have it much less often these days.

peppylady (Dora) said...

Not sure if I every had haddock or not.

Elephant's Child said...

Quick and tasty meals are always a winner.
Have a wonderful weekend.

happyone said...

That sure looks good.
Nice to see the picture of the flowers. I'm finally getting tired of all the snow we have around here!!!

Gloria Baker said...

Looks absolutely delicious!!

Lee said...

I do love smoked haddock.

I'm not a religious person, but I usually have smoked haddock au gratin on Good Friday, although, for the first time in many a long or short year, I didn't. I intend rectifying that oversight this coming Good Friday.

Who knows? I might do this recipe of yours, but add some cheese of choice to the sauce...I like one-pot (or pan) dishes! :)

Magic Love Crow said...

Love the recipe and love the flowers! Thanks Jan! Big Hugs!

David M. Gascoigne, said...

Haven't had smoked haddock in years. This gives me the urge to try it again!

Bob Bushell said...

Nice Jan.