December 4, 2012 by Bloke In A Kitchen
One of my favourite childhood meals was, as my Mum called it, ‘Yellow Fish‘. It’s simply smoked haddock, gently simmered in butter and a little milk. In fact, it’s as simple as that. That’s the recipe! Smoked fish with butter and milk is one of those marriages that seems perfect on chilly Autumn or Winter evenings. Comfort food at its’ best.
Personally, I try to buy a nice thin tail-end of haddock for this recipe, rather than a big chunky piece. The tail-end tastes so wonderful, yet delicate.
1. Place a large knob of butter, and a splash of milk into a frying pan that’s large enough to cook the fish. Gently heat, and melt the butter and stir into the milk.
2. Place the smoked haddock into the frying pan, gently cooking for about 5 minutes. (The smoking process has already pretty much ‘cooked’ the fish, so you just want to slowly heat the fish. You will know it’s cooked when the flesh turns from being raw looking to an opaque white).
3. Serve immediately. Perfect with new potatoes and a green vegetable such as broccoli spears.