Haddock is also one of the most popular smoked fish: it’s sold dyed and un-dyed as Finnan haddie (cold-smoked fish on the bone), and is turned into Arbroath smokies (a hot-smoked artisanal ...

Return the toast to the hot grill until the mix has turned golden ... then the Guinness along with 75ml (3fl oz) of the smoked haddock milk, stirring constantly. Once smooth, stir in the grated ...

Baked potatoes are a bit underrated for entertaining, but the humble spud can be elevated with more exciting fillings – like the smoked haddock I’ve used here. You can serve these individually ...

Gently poach the haddock in the milk and cream at a gentle simmer over a low-medium heat for about 10 minutes. Remove the fish from the pan, cool slightly and flake, removing any skin and bones.

Mustard and spice add zing to this milk-poached haddock. Each serving provides 300kcal, 20g protein, 27g carbohydrate (of which 14g sugars), 11.5g fat (of which 7g saturates), 5g fibre and 0.5g salt.

Cover and cook for 5 minutes, then allow to cool. 4. Roughly mash the potatoes, leeks and haddock together. Season to taste. Shape into approximately 20 medium fish cakes. 5. Dust the fish cakes in ...

Meanwhile, place the haddock in a large frying pan, pour the milk over and top up with enough water ... Heat 2-3cm oil in a large frying pan and fry in batches until golden and piping hot. Serve ...

Place the haddock in a pan just large enough to take it ... Bake for 12 to 15 minutes, or until crisp and golden brown and the egg is cooked. Serve hot.

Smoked haddock and Italian pancetta (or just homely British bacon) are the main ingredients of this tasty chowder. You want this soup to be very chunky, so mash the potatoes slightly and for extra ...

or between 70 and 80°C for hot smoking. Another smoked fish with East-coast roots, Finnan haddie, is whole haddock, like the smokie. But it is split and opened up, dry salted overnight ...