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Smoked Haddock Poached in Milk Recipe

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4.1 from 12 reviews

A delicate and comforting recipe featuring smoked haddock gently poached in milk infused with shallots, bay leaves, and peppercorns. This method produces tender, flavorful fish perfect for a light and elegant meal.

Ingredients

Fish and Dairy

  • 350 g Smoked Haddock (12 oz)
  • 500 ml Milk (2 cups)
  • 35 g Butter (2 tbsp)

Vegetables and Aromatics

  • 1 Medium Echalion or Banana Shallot (50 g)
  • 2 Bay Leaves
  • 12 Black Peppercorns

Other

  • Water (as required to cover fish)

Instructions

  1. Prepare the pan: Place the smoked haddock fillets skin side down in a 28 cm (11 inch) frying pan to ensure even cooking and prevent the fish from breaking.
  2. Add aromatics: Roughly chop the shallot and scatter it into the pan with the fish, adding fresh flavor to the poaching liquid.
  3. Add butter and spices: Add butter, bay leaves, and black peppercorns into the pan, then pour over the milk. Top up the liquid with just enough water to fully cover the haddock fillets.
  4. Poach the fish: Set the heat to medium and gently bring the liquid to a boil. Once boiling, cover the pan with a lid, remove it from the heat, and allow the fish to poach in the hot liquid for 10 to 12 minutes until cooked through and tender.
  5. Serve: Carefully remove the fish from the pan. Peel off the skin, flip the fillets over, brush the flesh with some of the warm poaching liquid to keep it moist and flavorful, then serve immediately.

Notes

  • Ensure the poaching liquid covers the haddock to cook it evenly.
  • Do not over-boil the liquid as it can cause the fish to toughen.
  • The poaching liquid can be reserved and used as a flavorful base for sauces or soups.
  • Serve with new potatoes or crusty bread for a complete meal.
  • Adjust cooking time slightly depending on the thickness of the fish fillets.

Find it online: https://miracooking.com/smoked-haddock-poached-in-milk-recipe/