Recipe for Smoked Haddock Please?!
Oh! its already Smoked,how do l Cook!?
ThankyouWww@FoodAQ@Com
ThankyouWww@FoodAQ@Com
Answers:
Cullen Skink:
INGREDIENTS
2 pounds smoked haddock fillets, undyed
2 1/2 cups milk
2 large baking potatoes, peeled and diced
1 large onion, finely chopped
ground black pepper to taste
2 tablespoons chopped fresh parsley for garnish
DIRECTIONS
In a saucepan over medium heat, combine the haddock and milk!. Simmer for about 15 minutes, or until the fish flakes easily with a fork!. When the fish is done, remove it with a slotted spoon and set aside in a bowl!. Add the potatoes and onion to the milk, and simmer until tender, about 10 minutes!.
Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy!. Return to the pan and flake the fish into the soup!. Heat through gently, do not boil!. Serve immediately!. Season with pepper and garnish with parsley to individual tastes!.
**************************************!.!.!.
Haddock Chowder:
Ingredients
1 kg smoked haddock
300 g streaky bacon (chopped)
675 g baby new potato
1 large onion (chopped)
1 (400 g) can sweetcorn
900 ml milk
450 ml fish stock
80 ml double cream
25 g butter
smoked paprika (to taste)
cayenne pepper (to taste)
Directions
1) Heat milk in a large pan (I use a wok) until just below simmering!.
2) Add smoked haddock fillets & cook until meat is firm (around 8 minutes)!.
3) Allow to cool & flake the fish, into a bowl & cover!.
4) Pour the cooking milk into a large pan, add the fish stock, sweetcorn & potatoes & set on low heat!.
5) Meanwhile fry the streaky bacon until crispy!.
6) Remove with a slotted spoon & add to the pan!.
7) Fry the onions in the bacon fat until golden remove with a slotted spoon & add to the pan!.
8) Raise the temp & simmer until the potatoes are about cooked (20 mins)!.
9 Add the flaked haddock & continue to simmer for 10 minutes more slowly stirring so the fish does not break up!.
10Add the butter & cream & stir until butter has melted!.
11) Add smoked paprika & cayenne pepper to taste!.
12) Serve with crusty white farmhouse bread!.Www@FoodAQ@Com
INGREDIENTS
2 pounds smoked haddock fillets, undyed
2 1/2 cups milk
2 large baking potatoes, peeled and diced
1 large onion, finely chopped
ground black pepper to taste
2 tablespoons chopped fresh parsley for garnish
DIRECTIONS
In a saucepan over medium heat, combine the haddock and milk!. Simmer for about 15 minutes, or until the fish flakes easily with a fork!. When the fish is done, remove it with a slotted spoon and set aside in a bowl!. Add the potatoes and onion to the milk, and simmer until tender, about 10 minutes!.
Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy!. Return to the pan and flake the fish into the soup!. Heat through gently, do not boil!. Serve immediately!. Season with pepper and garnish with parsley to individual tastes!.
**************************************!.!.!.
Haddock Chowder:
Ingredients
1 kg smoked haddock
300 g streaky bacon (chopped)
675 g baby new potato
1 large onion (chopped)
1 (400 g) can sweetcorn
900 ml milk
450 ml fish stock
80 ml double cream
25 g butter
smoked paprika (to taste)
cayenne pepper (to taste)
Directions
1) Heat milk in a large pan (I use a wok) until just below simmering!.
2) Add smoked haddock fillets & cook until meat is firm (around 8 minutes)!.
3) Allow to cool & flake the fish, into a bowl & cover!.
4) Pour the cooking milk into a large pan, add the fish stock, sweetcorn & potatoes & set on low heat!.
5) Meanwhile fry the streaky bacon until crispy!.
6) Remove with a slotted spoon & add to the pan!.
7) Fry the onions in the bacon fat until golden remove with a slotted spoon & add to the pan!.
8) Raise the temp & simmer until the potatoes are about cooked (20 mins)!.
9 Add the flaked haddock & continue to simmer for 10 minutes more slowly stirring so the fish does not break up!.
10Add the butter & cream & stir until butter has melted!.
11) Add smoked paprika & cayenne pepper to taste!.
12) Serve with crusty white farmhouse bread!.Www@FoodAQ@Com
Smoked Haddock Bake recipe
An excellent variation on Italian lasagne, now an accepted part of British cooking!. Smoked cod or coley Would bejust as good as haddock, but do try to include the Red Leicester cheese, which gives a mellow flavor as well as a lovely color
450 g (1 lb) smoked haddock fillets, skinned
750 ml (1 1/4 pints) fresh milk
25 g (1 oz) butter
40 g (1 1/2 oz) plain wholemeal flour
100 g (4 oz) Red Leicester cheese, grated
pepper
100 g (4 oz) oven-ready wholewheat lasagne
Put the haddock in a large saucepan with the milk!. Bring to the simmering point, cover, then simmer for 10 - 15 minutes, until tender!. Drain, reserving the milk, then flake the fish, discarding any bones!. Set aside while making the sauce!.
Put the butter, flour and reserved milk in a saucepan!. Heat, whisking continuously, until the sauce thickens, boils and is smooth!. Simmer for 1 - 2 minutes!. Remove the pan from the heat and add 50 g (2 oz) of the Red Leicester, the haddock and pepper!. Stir carefully to mix!.
Layer the sauce and lasagne sheets in an ovenproof serving dish, starting and finishing with the sauce!. Sprinkle the remaining cheese on top!. Bake at 190°C (375°F) mark 5 for 30-35 minutes until golden brown!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Oven Baked Smoked Haddock
Ingredients
* 4 to 6oz smoked haddock (I prefer the uncoloured version)
* small knob of butter
* salt and pepper
* herbs (if desired)
* pot of yoghurt
* juice of half a lemon
* grainy mustard
Cook the haddock really simply by placing it on foil with a small knob of butter on it!. Season the fish with pepper!. You may need a little salt but some smoked haddock is very salty already so be careful!. If you use your local fishmonger regularly you will get to know how salty his smoked haddock is!. Sprinkle on a few herbs if you like!. Seal the foil into a parcel and bake in an oven at 175C for about 20 minutes!.
For the sauce, heat some yoghurt but do not let it boil!. I recently heard that you should use Greek yoghurt for cooking as it has been strained and does not separate!. I have yet to confirm that but Greek yoghurt is always creamier and would give a lovely velvet sauce!. Add grainy mustard to taste, the juice of half a lemon and some more herbs if you desire!.
When the cooking time is over unpack the fish and serve with the sauce on top with lots of sweet corn!.
Cooking the fish in foil could be done on the ashes of a barbecue!. So if you entertain in the afternoon you can cook your tea on the remains of the fire if they are hot enough!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Quick Mussel and Smoked Haddock Chowder
Yield: 4
Ingredients:
1 lrg onion diced
1 lrg carrot diced
2 tbl virgin olive oil
300 gm haddock on the bone or 200g smoked haddock fillet
600 ml milk
400 gm can beans drained and
rinsed
4 x tomatoes chopped
500 gm vacuum packet of cooked mussels in garlic butter
1 x salt and freshly ground black pepper
4 tbl parsley chopped or snipped chives
hot crusty bread to serve
Place the onion carrot and olive oil in a large saucepan on the simmering plate and lay the haddock on top skin side up!. Cover with a lid and cook for 5 minutes until the vegetables are pale golden and the skin and bones separate from the fish!.
Uncover the pan and set aside to cool for 1 to 2 minutes then lift off and discard the skin and bones!.
lightly flake the fish add the milk to the saucepan and bring to the boil on the boiling plate!.
Add the drained beans and the tomatoes plus the entire contents of the packet of mussels!.
Bring to a fast boil for 1 to 2 minutes season to taste then sprinkle with the herds and serve with hot crusty bread!.
Vacuum packed mussels are widely available and take all the hassle out of making this soup!. Use an empty pair of shells as tweezers to pick the mussels out of their shells!. Prepared very easily with vacuum packed mussels this robust and aromatic soup makes a most satisfying lunch on a cold day!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Fish: Smoked haddock with black pudding and bacon
2 undyed smoked haddock fillets (175-200g /6-7oz each), skinned
2 thin slices black pudding, skinned (cut very cold or it might crumble)
4 rashers traditionally cured unsmoked back bacon
Extra virgin olive oil, for drizzling
Preheat the oven to 230C (450F / gas 8)!. Roll the fish so that the thin ends are tucked underneath; you want a neat little parcel!. Top each with a slice of the black pudding then wrap in the bacon!.
Place each package on a lightly oiled baking sheet and drizzle with oil!. (I don't season, as cured fish is already salted)!.
Place the baking sheet near the top of the oven for 15 minutes, or until the fish is just cooked!. Serve hot with the pan juices poured over!.Www@FoodAQ@Com
An excellent variation on Italian lasagne, now an accepted part of British cooking!. Smoked cod or coley Would bejust as good as haddock, but do try to include the Red Leicester cheese, which gives a mellow flavor as well as a lovely color
450 g (1 lb) smoked haddock fillets, skinned
750 ml (1 1/4 pints) fresh milk
25 g (1 oz) butter
40 g (1 1/2 oz) plain wholemeal flour
100 g (4 oz) Red Leicester cheese, grated
pepper
100 g (4 oz) oven-ready wholewheat lasagne
Put the haddock in a large saucepan with the milk!. Bring to the simmering point, cover, then simmer for 10 - 15 minutes, until tender!. Drain, reserving the milk, then flake the fish, discarding any bones!. Set aside while making the sauce!.
Put the butter, flour and reserved milk in a saucepan!. Heat, whisking continuously, until the sauce thickens, boils and is smooth!. Simmer for 1 - 2 minutes!. Remove the pan from the heat and add 50 g (2 oz) of the Red Leicester, the haddock and pepper!. Stir carefully to mix!.
Layer the sauce and lasagne sheets in an ovenproof serving dish, starting and finishing with the sauce!. Sprinkle the remaining cheese on top!. Bake at 190°C (375°F) mark 5 for 30-35 minutes until golden brown!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Oven Baked Smoked Haddock
Ingredients
* 4 to 6oz smoked haddock (I prefer the uncoloured version)
* small knob of butter
* salt and pepper
* herbs (if desired)
* pot of yoghurt
* juice of half a lemon
* grainy mustard
Cook the haddock really simply by placing it on foil with a small knob of butter on it!. Season the fish with pepper!. You may need a little salt but some smoked haddock is very salty already so be careful!. If you use your local fishmonger regularly you will get to know how salty his smoked haddock is!. Sprinkle on a few herbs if you like!. Seal the foil into a parcel and bake in an oven at 175C for about 20 minutes!.
For the sauce, heat some yoghurt but do not let it boil!. I recently heard that you should use Greek yoghurt for cooking as it has been strained and does not separate!. I have yet to confirm that but Greek yoghurt is always creamier and would give a lovely velvet sauce!. Add grainy mustard to taste, the juice of half a lemon and some more herbs if you desire!.
When the cooking time is over unpack the fish and serve with the sauce on top with lots of sweet corn!.
Cooking the fish in foil could be done on the ashes of a barbecue!. So if you entertain in the afternoon you can cook your tea on the remains of the fire if they are hot enough!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Quick Mussel and Smoked Haddock Chowder
Yield: 4
Ingredients:
1 lrg onion diced
1 lrg carrot diced
2 tbl virgin olive oil
300 gm haddock on the bone or 200g smoked haddock fillet
600 ml milk
400 gm can beans drained and
rinsed
4 x tomatoes chopped
500 gm vacuum packet of cooked mussels in garlic butter
1 x salt and freshly ground black pepper
4 tbl parsley chopped or snipped chives
hot crusty bread to serve
Place the onion carrot and olive oil in a large saucepan on the simmering plate and lay the haddock on top skin side up!. Cover with a lid and cook for 5 minutes until the vegetables are pale golden and the skin and bones separate from the fish!.
Uncover the pan and set aside to cool for 1 to 2 minutes then lift off and discard the skin and bones!.
lightly flake the fish add the milk to the saucepan and bring to the boil on the boiling plate!.
Add the drained beans and the tomatoes plus the entire contents of the packet of mussels!.
Bring to a fast boil for 1 to 2 minutes season to taste then sprinkle with the herds and serve with hot crusty bread!.
Vacuum packed mussels are widely available and take all the hassle out of making this soup!. Use an empty pair of shells as tweezers to pick the mussels out of their shells!. Prepared very easily with vacuum packed mussels this robust and aromatic soup makes a most satisfying lunch on a cold day!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Fish: Smoked haddock with black pudding and bacon
2 undyed smoked haddock fillets (175-200g /6-7oz each), skinned
2 thin slices black pudding, skinned (cut very cold or it might crumble)
4 rashers traditionally cured unsmoked back bacon
Extra virgin olive oil, for drizzling
Preheat the oven to 230C (450F / gas 8)!. Roll the fish so that the thin ends are tucked underneath; you want a neat little parcel!. Top each with a slice of the black pudding then wrap in the bacon!.
Place each package on a lightly oiled baking sheet and drizzle with oil!. (I don't season, as cured fish is already salted)!.
Place the baking sheet near the top of the oven for 15 minutes, or until the fish is just cooked!. Serve hot with the pan juices poured over!.Www@FoodAQ@Com
Here are a couple for you !.!.!.!.!.!. = )
Smoked Haddock Au Gratin
2 pounds haddock fillets
1 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons butter
1/4 cup minced onion
3 tablespoons all-purpose flour
1 teaspoon ground dry mustard
1/2 teaspoon salt
2/3 cup heavy cream
2/3 cup half-and-half cream
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C)!. Lightly butter a medium or large baking dish!.
Rinse and dry fillets!. Season with 1 teaspoon salt and 1/8 teaspoon pepper!.
In a skillet or frying pan, melt butter over medium heat!. Saute onion in butter until golden!. Stir in flour until completely incorporated!. Stir in mustard, 1/2 teaspoon salt, light and heavy creams!. Cook until thickened, stirring constantly!. Remove from heat and stir in cheeses!. Pour sauce over fish and sprinkle with paprika!.
Bake in preheated oven for 30 minutes, until brown and bubbly!.
SMOKED-FISH STEW
1/4 lb!. (125 g) bacon
3 celery stalks
1 onion
1 sweet green pepper
1 sweet red pepper
4 sm!. potatoes, peeled
2 tbsp!. all-purpose flour
1 tsp!. curry powder
3 c!. chicken broth or bouillon
1 tsp!. dill seed
1/2 tsp!. freshly ground black pepper
1/2 lb!. (250 g) smoked haddock
1/4 c!. table cream
1!. Cut bacon strips into 1-inch pieces!. Place in a large saucepan and set over medium heat!. Cook, turning occasionally, until almost crisp!. Then remove and set aside!. Meanwhile, coarsely chop celery, onion and sweet peppers!.
2!. Discard all but 2 tablespoons fat from pan!. Add chopped vegetables!. Cook over medium heat, stirring often, for 5 minutes, until vegetables just begin to soften!. Meanwhile, cut potatoes into 1/3-inch pieces!. Sprinkle flour and curry over vegetables and stir for about 2 minutes!. Gradually whisk in broth and bring to a boil!.
3!. Add diced potatoes, dill and pepper!. Break fish into large pieces and add to stew, along with bacon!. Cover, reduce heat to low and simmer gently for about 15 minutes, until potatoes are tender!. Stir in cream, if using!. Stew should be served the same day it is made!.
Creamed Smoked Haddock
2 lbs!. Smoked haddock
Water
6 tbsp!. butter
2 tbsp!. minced onions
2 tbsp!. minced green pepper
2 tbsp!. minced pimiento
1 tsp!. paprika
6 tbsp!. flour
2 c!. milk
Wipe smoked haddock with a clean, damp cloth and put in a sauce pot!. Add just enough water to cover and simmer over low heat 10 minutes or until fish flakes easily with a fork, then lift it out and drain, reserving the liquor!. Coarsely flake fish with fork and set aside!.
Melt butter in a large skillet!. Add onions, green pepper and pimiento and cook over heat!. Blend paprika and flour into onion mixture!. Measure 1 1/3 cups of the reserved liquor and combine with the milk!. Slowly add and stir into flour mixture!.
Place over medium heat and cook about 5 minutes, stirring constantly until thickened!. Add the flaked fish and stir gently!. Heat thoroughly!. Serve garnished with parsley, if desired!. Makes 6-8 servings!.Www@FoodAQ@Com
Smoked Haddock Au Gratin
2 pounds haddock fillets
1 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons butter
1/4 cup minced onion
3 tablespoons all-purpose flour
1 teaspoon ground dry mustard
1/2 teaspoon salt
2/3 cup heavy cream
2/3 cup half-and-half cream
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C)!. Lightly butter a medium or large baking dish!.
Rinse and dry fillets!. Season with 1 teaspoon salt and 1/8 teaspoon pepper!.
In a skillet or frying pan, melt butter over medium heat!. Saute onion in butter until golden!. Stir in flour until completely incorporated!. Stir in mustard, 1/2 teaspoon salt, light and heavy creams!. Cook until thickened, stirring constantly!. Remove from heat and stir in cheeses!. Pour sauce over fish and sprinkle with paprika!.
Bake in preheated oven for 30 minutes, until brown and bubbly!.
SMOKED-FISH STEW
1/4 lb!. (125 g) bacon
3 celery stalks
1 onion
1 sweet green pepper
1 sweet red pepper
4 sm!. potatoes, peeled
2 tbsp!. all-purpose flour
1 tsp!. curry powder
3 c!. chicken broth or bouillon
1 tsp!. dill seed
1/2 tsp!. freshly ground black pepper
1/2 lb!. (250 g) smoked haddock
1/4 c!. table cream
1!. Cut bacon strips into 1-inch pieces!. Place in a large saucepan and set over medium heat!. Cook, turning occasionally, until almost crisp!. Then remove and set aside!. Meanwhile, coarsely chop celery, onion and sweet peppers!.
2!. Discard all but 2 tablespoons fat from pan!. Add chopped vegetables!. Cook over medium heat, stirring often, for 5 minutes, until vegetables just begin to soften!. Meanwhile, cut potatoes into 1/3-inch pieces!. Sprinkle flour and curry over vegetables and stir for about 2 minutes!. Gradually whisk in broth and bring to a boil!.
3!. Add diced potatoes, dill and pepper!. Break fish into large pieces and add to stew, along with bacon!. Cover, reduce heat to low and simmer gently for about 15 minutes, until potatoes are tender!. Stir in cream, if using!. Stew should be served the same day it is made!.
Creamed Smoked Haddock
2 lbs!. Smoked haddock
Water
6 tbsp!. butter
2 tbsp!. minced onions
2 tbsp!. minced green pepper
2 tbsp!. minced pimiento
1 tsp!. paprika
6 tbsp!. flour
2 c!. milk
Wipe smoked haddock with a clean, damp cloth and put in a sauce pot!. Add just enough water to cover and simmer over low heat 10 minutes or until fish flakes easily with a fork, then lift it out and drain, reserving the liquor!. Coarsely flake fish with fork and set aside!.
Melt butter in a large skillet!. Add onions, green pepper and pimiento and cook over heat!. Blend paprika and flour into onion mixture!. Measure 1 1/3 cups of the reserved liquor and combine with the milk!. Slowly add and stir into flour mixture!.
Place over medium heat and cook about 5 minutes, stirring constantly until thickened!. Add the flaked fish and stir gently!. Heat thoroughly!. Serve garnished with parsley, if desired!. Makes 6-8 servings!.Www@FoodAQ@Com
Norwegian traditional dinner way:
I assume that it is salted/cured!. If not add salt to the boiling water!.
Boil haddock gently in just water with skin and bones until it starts to "flake" about 10 - 15 min!.
Make a bechamel sauce with a little nutmeg!.
you can use this to make a carrot stew (boiled carrot bits and some of the carrot cooking water in white sauce) or serve boiled carrots a part!.
boiled potatoes and maybe a little butter to melt on as a condiment if you dare!.
Simple food with pure tastes is often the best!.Www@FoodAQ@Com
I assume that it is salted/cured!. If not add salt to the boiling water!.
Boil haddock gently in just water with skin and bones until it starts to "flake" about 10 - 15 min!.
Make a bechamel sauce with a little nutmeg!.
you can use this to make a carrot stew (boiled carrot bits and some of the carrot cooking water in white sauce) or serve boiled carrots a part!.
boiled potatoes and maybe a little butter to melt on as a condiment if you dare!.
Simple food with pure tastes is often the best!.Www@FoodAQ@Com
It just needs to be heated then flaked!. I would make a fish pie, or add it to some veggie fried rice or a pot of pastaWww@FoodAQ@Com