Sometimes all you want is something easy but satisfying. This one ticks all of the right boxes for me. It is, Smokey, creamy, a little hot and downright easy to do! I tend to eat a lot of fish it is after all, the ultimate fast food!
Smoked haddock is a really lovely fish to cook with, it imparts so much flavour. I have in the past done various things to it. I’ve tempura battered it, one I didn’t think would work but turned out to be oddly moreish. I’ve poached it and had it with poached eggs for breakfast and put it into risottos. But, this recipe is by far my favourite thing to do with it.
It pretty much uses what I have in my cupboards on a regular basis, weeknight meals aren’t allowed to be too much effort. As you can see from the picture I did put roast potatoes with this dish, but it was a Friday night and I had a little more time. So, for this one you’ll need:
- 200g chunk of smoked haddock
- Milk enough to just cover the fish in the pan
- Splash of double cream
- 2 tsp of Wholegrain Mustard
- 1 tsp English Mustard
- Asparagus spears, tender stem broccoli or even purple broccoli works really well too!
This is simple enough, put your haddock in the pan, cover with the milk and bring it to the boil, then simmer for around 5-7 minutes until the Haddock is nicely cooked. Remove the fish and turn the heat up. Add your cream and mustard and reduce the sauce. While you’re doing this you can boil (or steam if you prefer) your asparagus. Once your sauce is reduced and your asparagus is cooked your ready to eat! Place the haddock on top of the asparagus and smother in the sauce. Enjoy.