Smoked Haddock Poached in Milk Recipe

Milk poached smoked haddock fillet served with warm pea and feta salad.

Smoked Haddock Poached in Milk Recipe

Fish is often considered to be "difficult" to cook because timing is typically critical. But this milk-poached smoked haddock is practically foolproof; add the fish, a bit of milk and flavourings, bring the pan to a boil, take it off the heat and let it sit. If you need a little extra time, the fish will not overcook and still be ready to eat.

Course Main Course

Cuisine British

Keyword poached haddock, poached smoked haddock, poached smoked haddock in milk

Prep Time 5

Cook Time 20

Total Time 25

Servings Servings

Calories 238kcal

Author Brian Jones

Ingredients

350 g Smoked Haddock 12oz
500 ml Milk 2 Cups
35 g Butter 2 Tbsp
Water (as required)
2 Bay Leaves
1 Medium Echalion or Banana Shallot 50g
12 Black Peppercorns

Instructions

Place the fish skin side down in a 28cm or 11" frying pan.
Roughly chop the shallot and toss it into the pan.

Don't bother peeling it

Add the butter, bay leaves and peppercorns, then pour over the milk and top up the liquid with just enough water to cover the fillets of fish.
Set the heat to medium and bring the liquid to a gentle boil. Then add a lid, remove it from the heat and allow the fish to sit for 10-12 minutes.

The liquid will take between 5 and 8 minutes to come to a boil

Remove the fish from the heat and carefully peel off the skin, flip it over, brush the flesh with a little of the poaching liquid and serve.

Notes

I prefer to buy a large fillet of smoked haddock, trim it up and cut it into two large portions.

Nutrition