Cooking smoked haddock in milk recipes - One dish meal

Author: John Weaver  

Smoked haddock is a lovely and flavorful dish, but it can be tricky to pair with other foods. Grilled asparagus or wilted baby spinach are great choices.

Haddock in Milk

Haddock in Milk
A low fat version of my fathers famous recipe. This was a great hit with our family. A great belly warmer especially if you're like me living in Manhattan during winter!
Provided by: 959004
Total time: 27 minutes
Cook time: 20 minutes
Prep time: 7 minutes
Yields: 4 servings
Number of ingredients: 4
  • 500 ml skim milk (enough to half fill a saucepan)
  • 4 haddock fillets (1 per person)
  • 1 red onion
  • pepper (for taste)
  • Calories: 149 calories
  • Fat: 1.1 grams
  • Saturated Fat: 0.3 grams
  • Cholesterol: 59.5 milligrams
  • Sodium: 141.4 milligrams
  • Carbohydrate: 9.6 grams
  • Fiber: 0.4 grams
  • Sugar: 1.2 grams
  • Protein: 24 grams
How to cook:
  1. Pour you milk into a saucepan and leave to bubble- NOT BOIL.
  2. Add your haddock, onion and pepper.
  3. Leave to cook for 15-20 minutes, stirring and blowing milk when over bubbling.
  4. Serve with boiled or mashed potato.
Notes: Super Smoked Haddock Poached in Milk Recipe, Method

How to cook Smoked Haddock

One day I bought smoked haddock by mistake (I always buy natural haddock ), so I decided to transform it in This is a fantastic recipe and very easy to make.

What to Serve with Smoked Haddock: 13 Easy Sides

What to Serve with Smoked Haddock: 13 Easy Sides
Smoked haddock is a lovely and flavorful dish, but it can be tricky to pair with other foods. The smokiness of this fish is often overpowering, and choosing the right garnishes or sides can be a major challenge. One of the best options for pairing with smoked haddock is a bright, acidic vegetable. Grilled asparagus or wilted baby spinach are great choices.You may also want to consider something that can temper the smoky flavor of the fish without overwhelming it. A mild yogurt sauce or even an herbed cream sauce are good options to consider. If you like bolder flavors, you may want to consider a citrus-based sauce instead. You could also try pairing your smoked haddock with another type of seafood, such as shrimp or crab meat.
Provided by: HappyMuncher
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 13
  • Green Salad
  • Grilled Veggies
  • Coleslaw
  • Roasted Root Vegetables
  • Sweet Potato Fries
  • Rice Pilaf
  • Steamed Broccoli
  • Watercress Salad
  • Pasta Salad
  • Spinach Salad
  • Sauteed Mushrooms with Garlic
  • Quinoa Salad
  • Caprese salad
  • Calories: 365 kcal
  • Serving Size: 1 serving
How to cook:
  1. Pick any of these sides to serve with your fish.
  2. Prepare the ingredients according to the recipe.
  3. Be ready to serve in 25 minutes or less!
Notes: Poached Smoked Haddock In Milk, To poach the haddock, grab a medium sized non-stick frying pan and fill with the milk and garlic and place over a medium high. Once milk is simmering carefully add the haddock in the pan and poach for 6-7 mins. Whilst cooking, using a spoon to baste the milk over the top of the haddock fillets to make sure it doesn't dry …

Smoked Haddock/Coley with a Mustard and Onion Cream

Provided by: Liam Boland - BiaMaith Chef
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 0 servings
Number of ingredients: 6
  • 600 - 800g smoked haddock or smoked coley
  • 500ml fresh cream - see end of method for alternatives.
  • 1/2 Knorr fish stock pot (veg will also do)
  • 1 heaped tsp grain mustard (don't use English mustard)
  • 1 or 2 medium onions, sliced thinly
  • Small bunch fresh chopped parsley or chives
How to cook:
  1. Cut the fish into portions. 150g is a recommended adult portions and 75 - 100 for children. Place the sliced onions in a dry non stick pan, use a tiny bit of oil if your pan isn't very non stick, cook, till soft, on a medium heat without colouring much. Add the cream, mustard and 1/2 stock pot, mix well until the stock pot dissolves. Add the chopped parsley or chive and give it a good stir again. Place the fish in the pan then cover with lid or tin foil, simmer on a lowish heat for 15 minutes or so. This time will vary depending on how thick your fish is. Test it by cutting into the thickest part of one if you need to. Remove the lid when the time is up the test the fish, if it is cooked place it on the plates, then give the sauce a good stir and pour as much as desired over the fish. Serve with creamy mashed potatoes or rice ALTERNATIVES TO CREAM - use in step 3.
  2. Bring 500ml of milk slowly to the boil Mix 25g of melted butter with 25g flour or gluten free flour to form a paste.
  3. Add half of this to the boiled milk, give it a minute and see how thick it becomes adding more if needed. You want it thick but still pour-able.
  4. or
  5. 400 - 500g Creme Fraische
Notes: Question: Why do you cook smoked haddock in milk?, Before cooking, soak the fish in milk for 20 minutes. In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What’s left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.
Write a comment: