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Posts Tagged ‘Smoked Haddock’

We recently discovered the ‘Theo’s’ brand of filo pastry in one of our local shops; definitely better than most others we’ve used. It’s usefully a touch larger per sheet, and very easy to work with. Combined with a light, crispy finish we’ll definitely be putting some in our freezer for whenever the mood strikes.

This is a rich and substantial dish, but you can divide it all between two pie dishes and freeze one for later if you like. Serve with a green salad with bacon bits and lemony dressing.

Wine Suggestion: This is worth splashing out on a good Chardonnay that has both body and a nutty, mineral freshness. An old favourite of ours would be something from the Jura, but given their scarcity opened an Olivier Leflaive Bourgogne Blanc “les Sétilles”, a cuvée from Puligny and Meursault vineyards that while inexpensive has some serious chops behind it. All citrussy, deep and bubbling with energy.

Smoked haddock, cheese & leek pie – serves 6 to 8

  • 600ml full fat milk
  • 3 bay leaves
  • 1 tbsp white peppercorns
  • 650g smoked haddock fillets
  • 1 tbsp olive oil
  • 75g butter, plus extra for frying
  • 1 onion, finely chopped
  • 2 cloves of garlic, grated
  • 2 large leeks, halved and finely sliced
  • 75g plain flour
  • 1 tbsp English mustard powder
  • juice of 1 lemon
  • 175g strong cheddar, diced

FOR THE FILO CRUST:

  • 140g butter
  • 6 cloves of garlic, grated
  • 400g filo pastry, preferably Theo’s brand
  • large bunch of chives, finely snipped

Bring the milk, bay and peppercorns to a simmer in a large shallow pan. Add the smoked haddock fillets, then remove from the heat and cover with a lid. Leave for 30 minutes. Remove the haddock from the liquid onto a plate, then strain the milk into a jug.

Remove any skin and bones from the haddock and break into bite-sized pieces. Set aside.

Heat the oil and a small knob of butter in a pan. Add the onion and garlic and cook for about 15 minutes, or until softened. Add the leeks and cook for 2 minutes, then set aside to cool (drain in a colander if there is liquid).

In the same pan, melt the 75g butter, then stir in the flour to make a paste. Cook for a few minutes, then slowly add the warm milk, stirring constantly, until you have a smooth sauce. Stir in the mustard powder, lemon juice and some seasoning, then pass through a fine sieve.

Heat the oven to 180C/160C fan/gas 4.

Put the leeks into the base of a 1.6 litre pie dish and top with a third of the sauce. Next add the smoked haddock and another third of the sauce. Finally, scatter over the cheese and top with the remaining sauce, making sure the filling is completely covered.

For the filo pastry, melt the butter in a small pan, then add the galric and heat gently for about 5 minutes. Lay a sheet of filo pastry on a wooden board and brush all over with the garlic butter, then sprinkle with chives and some black pepper. Put another sheet of pastry on top, at a slight angle and repeat. Continue until all of the pastry is used, you will end up with a sort of pastry circle. Lay this over the pie dish, trim the edges with scissors or a sharp knife, but still leave an overhang. Brush with a final layer of butter, sprinkle with flaky sea salt and bake for 40 minutes or until crisp.

(Original recipe by Tom Kerridge in BBC Good Food Magazine, March 2015.)

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This is like a fish pie … but is so much easier to make and perfect for a Friday night after a long week. It’s also usefully gluten-free, unlike many other fish pies. Serve with a big bowl of peas.

Wine Suggestion: A new find from Cabardes in France, Domaine Ventenac’s “les Dissidents” Cassandre. A joyfully fresh Vermentino, a grape we think is the next big thing from southern France.

Haddock Bake – serves 6

  • 350g floury potatoes, peeled and cut into 2cm cubes
  • 500g baby spinach
  • 1 tbsp olive oil
  • 250g chestnut mushrooms, quartered
  • 3 eggs, hard-boiled and cut into quarters (put them into boiling water and time for 8 minutes)
  • 500g skinless smoked haddock, cut into large chunks
  • 300ml double cream
  • 2 tsp grainy mustard
  • 75g mature Cheddar cheese, grated

Heat the oven to 200C/180C fan/Gas 6.

Put the potatoes into cold salted water, cover and bring to the boil, then cook for about 10 minutes or until just cooked. Drain well and leave to steam dry in the pot

Heat a large fring pan, add the spinach, and cook until just wilted, then drain in a colander. You will need to do this in batches. Squeeze the spinach against the colander to get rid of as much water as possible. When cool enough to handle you can squeeze it again with your hands.

Heat the oil in the same frying pan, add the mushrooms, and fry for a few minutes until just cooked.

Grease a 2 litre shallow oven-proof dish with a little butter.

Scatter the potatoes, spinach and mushrooms over the base of the dish, then spread the haddock and eggs over the top and season.

Mix the cream and mustard together with some seasoning, then pour over the dish and sprinkle the cheese over the top.

Bake in the oven for 25 minutes, until bubbling and browned on top.

Serve with lots of peas.

(Original recipe from Mary Berry Cooks up a Feast with Lucy Young, DK, 2019.)

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These make a nice brunch or lunch dish with some brown bread or toast. 

Smoked haddock & spinach egg pots – serves 4

  • a little soft butter for greasing
  • 4 tbsp fresh breadcrumbs
  • 200g skinless smoked haddock fillets, diced
  • 200g baby spinach
  • 6 large eggs
  • 200ml crème fraîche
  • ¼ tsp freshly grated nutmeg
  • 50g Cheddar, grated
  • a pinch of sweet smoked paprika
  • a small bunch of flat-leaf parsley, chopped
  • Brown bread or buttered toast, to serve

Preheat the oven to 200C/Fan 180C/Gas 6. 

Grease the inside of four 250ml ramekins or oven-proof dishes with butter, then dust with the breadcrumbs. 

Divide the fish between the dishes and put onto a baking tray. 

Wilt the spinach in a large saucepan with a tiny amount of water. Stir over a high heat for a few minutes, until wilted. Remove from the heat and drain in a colander. Leave to cool slightly, then squeeze as much liquid as you can out of the spinach. Roughly chop and divide between the dishes. 

Whisk the eggs and crème fraîche together in a bowl and season with a little grated nutmeg and some salt and pepper. Pour the egg mixture into the dishes and sprinkle with the cheese and a little smoked paprika. 

Put the tray on the middle shelf of the oven and bake for 10 minutes. Turn the oven to the grill setting and cook for a further 5 minutes or until golden brown on top. 

Sprinkle with the parsley and serve with the toast or bread. 

(Original recipe from Fresh Start by Tom Kerridge, Bloomsbury Publishing, 2018.)

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Smoked Haddock & Hollandaise Bake with Dill & Caper Fried Potatoes

We love hollandaise but very rarely make it. This is going to change now we know how to do this cheat’s version. It can be adapted very easily for Béarnaise sauce for steak by adding some fresh tarragon. It’s a revelation!

Wine Suggestion: matching milder haddock and the creamy hollandaise requires a delicate touch and we’d suggest a white with a touch of oak, but not too much. The easiest choice is a Chardonnay which we duly went for; a Château de Beauregard Saint-Véran. Medium bodied, this is made partially in stainless steel and the other half in oak and has a lovely apple, citrus and brioche flavour and a mineral freshness to balance.

Smoked haddock & hollandaise bake with dill & caper fried potatoes – serves 2

  • 150g baby spinach
  • 2 x 140g smoked haddock fillets (boycott the artificially dyed orange stuff)

FOR THE SAUCE:

  • 2 egg yolks
  • 1 tsp cornflour
  • 100ml double cream, plus a bit extra in case you need to rescue the hollandaise
  • 2 tsp white wine vinegar

FOR THE POTATOES:

  • 500g floury potatoes, peeled and chopped into 3cm chunks
  • knob of butter
  • 1 tbsp rapeseed oil, plus a bit extra
  • 2 shallots, peeled and finely sliced
  • 1 tbsp capers, drained
  • small handful of dill, leaves picked
  • 1 lemon, zested, then cut into wedges to serve

Put the potatoes into a pot and cover with cold water. Bring to the boil, then season with salt, cover with a lid, and simmer for 7-8 minutes or until tender but not falling apart. Drain and leave in the pot to steam dry.

Meanwhile, heat the oil and butter in a frying pan. Add the shallots and fry for 5 minutes or until soft. Add the potatoes and fry for 15 minutes or until crusty and browned.

To make the hollandaise you need to put the egg yolks into a bowl and whisk in the cornflour until smooth. Add the cream and the vinegar, and season well. Pour the sauce into a small saucepan and cook over a very low heat, whisking continuously, until it resembles a hollandaise sauce (like thin custard). If the sauce looks like it’s going to split or it’s getting too hot, just add another splash of cream and keep whisking. Check the seasoning and add a bit more salt or vinegar if needed.

Heat the grill to medium-high.

Heat a splash of oil in an ovenproof frying pan. Add the spinach and stir until just wilted, season with salt and black pepper. Turn the heat off and spread the spinach across the base of the frying pan. Lay the haddock fillets on top of the spinach, then pour over the hollandaise sauce. Put the pan under the grill for about 10 minutes or until the fish is cooked (it should flake easily) and the sauce is browned.

Toss the capers, dill and lemon zest over the cooked potatoes. Serve the potatoes with the fish and put the lemon wedges on the plates to squeeze over.

(Original recipe from BBC Good Food)

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Haddock Pie

We are mad about fish pie and this one is particularly good. Yet another excuse to never through away our old food magazines!

Wine Suggestion: you need a fresh, vibrant white with a medium to full body; try to avoid heavily oaked and super-rich wines though. A good choice would be Chenin Blanc and the choice here is getting better each day. We’ve tried well made but simple ones from both the Loire and South Africa to good effect as well as some more complex ones like Adi Badenhorst’s Secateurs from Swartland and some Savennieres too.

Haddock Pie – serves 6

  • 1 small onion, thickly sliced
  • 2 cloves
  • 1 fresh bay leaf
  • 600ml creamy milk
  • 300ml double cream
  • 450g haddock fillet with skin
  • 200g undyed smoked haddock fillet
  • 4 eggs, plus 1 extra egg yolk
  • 100g cooked peeled prawns
  • 100g butter
  • 40g plain flour
  • 5tbsp chopped flatleaf parsley
  • pinch freshly grated nutmeg
  • 1.25kg floury potatoes, such as Maris Pipers, peeled and cut into chunks

Stud a couple of the onion slices with the cloves and put into a large pan with the bay leaf, 450ml of the milk, the cream, haddock and smoked haddock. Bring to the boil and simmer for 8-10 minutes. Lift out the fish and strain the cooking liquor into a jug.

Wait for the fish to cool and meanwhile hard boil the whole eggs for 8 minutes, then drain, cover with cold water and leave to cool.

When the fish has cooled a bit, break it into  large flakes, discarding the skin and any bones. Sprinkle the flakes of fish over the base of a shallow 1.7 litre ovenproof dish. Scatter the prawns over the top. Shell the eggs and cut into chunky slices. Arrange these over the fish and prawns.

Melt 50g of the butter in a saucepan, stir in the flour and cook for a minute. Remove the pan from the heat and gradually add the reserved fish cooking liquor. Return to the heat and slowly bring to the boil, stirring constantly. Lower the heat and simmer gently for 10 minutes.

Take the sauce off the heat, stir in the parsley and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool.

Preheat the oven to 200C/Gas 6/Fan 180C.

Cook the potatoes in boiling salted water for 12-15 minutes, or until tender. Drain, mash well and beat in the egg yolk and remaining butter. Season with salt and white pepper and beat in enough of the remaining milk to make a smooth mash that’s easy to spread.

Spoon the mashed potato over the filling and mark the surface with a fork. Bake for 40-45 minutes until piping hot and golden brown.

(Original recipe by Rick Stein in BBC Good Food Magazine, June 2001.)

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Smoked Haddock witha creamy green lentil stew

The pictures just don’t do justice with how delicious this dish tasted; highly recommended!

Wine Suggestion: Try complementing the smoky fish with an oaked white such as a New World Chardonnay.

Smoked haddock with lentils – serves 2

  • 250ml double cream
  • 350g piece of smoked haddock, skin removed
  • 6 black peppercorns
  • 3 bay leaves
  • 2 medium carrots, finely diced
  • 1 onion, finely diced
  • a thick slice of butter
  • 150g green lentils
  • 400ml vegetable stock
  • a large handful of chopped parsley

Put the cream in a shallow pan. Add the haddock, peppercorns and bay leaves. Bring to the boil, then turn off and cover with a lid.

Melt the butter in a saucepan over a moderate heat. Cook the carrot and onion in the butter for about 5 minutes, then add the lentils and vegetable stock. Bring to the boil, then turn the heat down and simmer for about 20 minutes or until the lentils are almost soft, then stir in the cream from the fish. Continue cooking until the liquid has reduced to just cover the lentils.

Add the parsley and season. Divide the lentils between two dishes and serve the haddock on top.

(Original recipe from Nigel Slater’s Eat: The little book of fast food, Fourth Estate, 2013.)

 

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