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.
- 300ml milk
- 450g smoked haddock fillets
- 25g butter
- 1 heaped tbsp plain flour
- 150g button mushrooms, sliced
- 100ml double cream
- 2tbsp chives, chopped
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.
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.