on stick pan place the smoked haddock and cover with water, bring
nd pepper (optional).
Cut smoked haddock into bite size pieces and
Preheat the oven to 190c/gas5. Cook the spinach in a large pan for a few minutes, until it wilts. Tip into a collander and remove excess water (press gently).
Put into an ovenproof dish or divide between 4 individual ovenproof dishes.Top the wilted spinach with the tomatoes and the smoked haddock.
Spoon the cream over the fish and season. Spirnkle with the cheese and back for around 20 minutes.
Preheat oven to 400\u00b0F.
Heat butter, flour and milk in a small pan, stirring continuously, until sauce thickens and boils. Remove from heat. Add eggs, smoked haddock and parsley. Season.
Spoon fish mixture into center of squares. Brush edges with water then fold each corner over filling into center and pinch together to seal. Place on a lightly greased baking sheet and brush with beaten egg. Bake for 30 mins, until golden. Serve hot.
he bay leaf and the haddock to the milk.
Bring
Cover the smoked haddock with water, in a shallow
Heat olive oil in a large saucepan over medium heat. Add onion and carrot; cook and stir until slightly softened, about 5 minutes. Stir in thyme. Pour in fish stock.
Stir smoked haddock into the saucepan; cook for 5 minutes. Transfer to a plate using a slotted spoon. Add potatoes to the saucepan; cook until tender, about 15 minutes. Return the haddock to the saucepan. Pour in cream and cook until heated through, about 5 minutes.
Season chowder with salt and pepper. Garnish with parsley.
he mixture.
Oil the haddock fillets and put them on
Place haddock in a large pan. Add milk and butter. Season. Cover and simmer for 10-15 mins, until fish is opaque, firm and flakes easily.
Meanwhile, for the sauce, cook creme fraiche and mustard over low heat, stirring, until smooth. Add parsley and 2 tbsp cooking liquid from fish.
Half-fill a deep pan with water. Bring to a gentle simmer. Poach eggs for 2-3 mins, until white has set.
Transfer haddock to 4 serving plates. Add poached eggs then spoon sauce over top. Garnish with parsley sprigs.
nstructions
menawhile place the haddock in a deep sided frying
Fry the leeks gently in the butter for 5 minutes then stir in the potatoes.
Add the milk and stock and season with black pepper; Cover and simmer for 15 minutes or till the potatoes are tender.
Squash the potatoes a bit with the back of a spoon if you'd like your soup slightly thicker.
Gently lower the haddock chunks into the pan and simmer gently for five minutes.
Ladle into bowls and serve with crusty bread.
Gently fry the onion and garlic until soft but not browned.
Add the haddock, potatoes, milk and sweetcorn.
Bring to simmering point and reduce heat.
Cook for 20 minutes or until the potatoes have softened.
Add prawns and warm through.
Remove from heat and add parsley, salt and pepper.
Serve with crusty bread.
20 to 25 minutes. Add haddock, cover, and simmer an additional
nd any bones from the haddock. Put into a pan with
Preheat oven to 350\u00b0.
Fry until tender the mushrooms, onion, pepper, tomatoes and peas.
Place haddock and rice in large casserole.
Add fried vegetables and 2 cups cheese sauce.
Mix well and bake, covered, for 45 minutes to 1 hour.
Serves 6.
garlic and potatoes.
Slice Haddock.
Heat oil, add 1
low heat and poach for about 4 minutes until cooked
igh heat and fry onion for few minutes.
Lower the
n thirds.
Place the smoked fish,(cut in half if
ntil just simmering, then poach for 5 minutes. Drain, reserving the