Smoked haddock has such a rich flavour and makes a lovely quick, tasty lunch or super. We have poached the fish in milk then used the flavoured milk to make a creamy mushroom sauce. Just serve this with spinach and mash for a comforting meal. To cook the spinach just rinse it and place in a large saucepan with 1 tbsp water and a good knob of butter, then shake over a medium heat until it has wilted. Stir well, press out excess water and season with a grating of nutmeg.
450g smoked haddock fillets
1 heaped tbsp plain flour
150g button mushrooms, sliced
100ml double cream
2tbsp chives, chopped
Try to use un-dyed smoked haddock, it won’t have the bright yellow colour, but is just as delicious. You can use frozen fish if liked, just cook a little longer.
Place the milk in a shallow pan and bring to the boil. Add the haddock and poach for a couple of minutes until the fish flakes easily. Remove the fish with a slotted spoon and place on a plate.
Melt half the butter in a small saucepan and fry the mushrooms until golden. Remove from the pan with a slotted spoon.
Melt the remaining butter and add the flour. Beat with a wooden spoon until thickened. Gradually beat in the poaching milk until smooth. Cook for 1 min until thickened then add the cream and chives and return the mushrooms to the pan, heat through then pour over the fish and serve with spinach and mashed potatoes.