There is something really comforting about smoked Haddock. When the weather turns a bit cold and wet, demand soars, whether for a weekend breakfast simply poached with eggs or as a winter warming dish.
We get our Haddock whole from Brixham market, they are caught in the deep waters of the Celtic seas far west of Cornwall. Whilst a nice fresh fillet of pan fried Haddock is hard to beat, once cured, dried and smoked over Oak, it is a fantastic product.
- 300g potatoes, skin on, chopped into large chunks
- 300ml milk
- 10 whole black pepper corns
- 1 medium onion, roughly sliced
- 3 bay leaves
- 3-400g of smoked Haddock fillet
- 1 leek, washed and sliced
- 50g butter
- 50g plain flour
- 1 teaspoon Dijon mustard and or whole grain mustard
- Seasonal greens or cabbage to serve on the side
Get the potatoes onto boil in salted water and cook until soft.
Pour the milk into a pan and add the black pepper corns, sliced onions and bay leaves. Heat gently – don't boil – and once hot gently place the smoked Haddock in skinside down. After a couple of minutes turn over in the milk and then after another 2 mins remove from the pan and keep warm.
Strain the milk and reserve for making the sauce and adding to the mashed potatoes.
Slice the leek and fry gently in a knob of butter to soften. Mash the potatoes loosening with some of the reserved milk and add the leeks, keep warm.
Melt the buuter in a saucepan, add the flour and cook for a few minutes whisking to avoid lumps. Add the mustard and pour in the reserved milk a bit at a time, stirring continuously, until you have a nice thick, creamy sauce.
Serve with the sauce over the smoked Haddock, the mashed potato and leeks and your choice of seasonal greens or cabbage on the side.