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Smoked Haddock with Creme Fraiche, Chive and Butter Sauce Serves 2 This recipe has the most wonderful combination of flavours and it only takes 12 minutes to make from start to finish. Serve it with spinach cooked in its own juices with a little butted then drain well for a great meal in no time at

Pour 300ml milk into a saucepan, add 1 bay leaf, 4 black peppercorns and 2 sprigs parsley (with stalks). Bring to the boil. Remove from the heat, cover and cool. In a separate large pan, melt 60g unsalted butter, then add 60g plain flour and stir to make a paste. Slowly strain the milk into the

225 g (8 oz) smoked haddock fillet 1 onion, chopped finely 1 garlic clove, crushed 600 ml (1 pint) 2 1/2 cups water 600 ml (1 pint) 2 1/2 cups skimmed milk 225 - 350 g (8 - 12 oz) 1 - 1 1/2 cups hot mashed potatoes 30 g (1 oz) 2 tbsp butter about 1 tbsp lemon juice 6 tbsp low-fat natural fromage
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Smoked Haddock Recipes