Smoked Haddock Recipe

This smoked haddock recipe is so easy to prepare. just 5 ingredients and seasoning makes it a simple meal - a great evening meal for the family or an impressive meal for a dinner party.

The recipe is written to serve one person - treat yourself or multiply it up for more people.

It is so easy to prepare - the ingredients are 'rough' - cover the fish with milk - one portion takes about 5 tablespoons - add a bit more if you're using more fillets - a handful of mushrooms will serve one or two people in a sauce - use a few more if you're catering for three or four people.

Serve with mashed potato and vegetables to mop up the sauce.

Smoked Haddock with Mushroom Sauce
1 fillet smoked haddock
fresh ground black pepper to taste
75 ml (5 tbspns) milk - just enough to cover the fish
tspn of butter
handful mushrooms - sliced thinly
1 tbspn creme fraiche per portion
snipped chives to taste

Put the fish into a frying pan - add a few twists of black pepper.

Cover with milk and bring to the boil.

Simmer for around 6 minutes. The fish should be opaque and firm to the touch - remove the fish and keep warm.

Add the butter to the milk and melt.

Add the sliced mushrooms and simmer for about 2 minutes.

Add the creme fraiche and simmer the sauce for around 2 minutes to reduce and thicken. Drop the snipped chives in for the last minute.

Put the fish back into the sauce and heat for a minute or so.

Remove to a plate.

Serve with mashed (creamed) potato and plain boiled vegetables - carrots, broccoli, cauliflower, beans, cabbage - any vegetables are great with smoked haddock - the sauce will add flavour.

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