Poached Loch Fyne Smoked Haddock

30 March 2020 - 2:06am

Poached Loch Fyne smocked Haddock

Serves 2

You will need:

Poached Smoked Haddock 360g - 180g per portion
Mashed Potato 300g
Garlic 10g
Wholegrain Mustard 5g
Cream 120ml
Peas 40g
Fresh Herbs Chervil 1g
Veg - Spinach Baby 40 g
Milk - 500ml
Water - 500ml
Butter 30g

Prep & Cooking Method:

Begin by mixing the garlic and wholegrain mustard with the cream

Prepare the haddock by removing any bones and trimming

Cut the haddock into thirds

Heat the mash through with butter

Add seasoning for taste

Simmer approximately 20ml of the garlic mustard cream

Wilt and warm the spinach and peas up – the trick is to ensure they stay green and don’t go brown

Heat the milk & water in a saucepan until boiling

Add the haddock pieces and poach for 6 minutes

Add the roughly chopped chervil for the finishing touch - serve immediately