MM. RICHARDSON

Haddock Recipes

Cullen Skink

This is one of the more wholesome and tasty traditional Scottish soups. It's wonderfully nutritious because of the fish base. And its name has nothing to do with small lizards, but has its roots in the scenic seaport of Cullen on the Moray Firth in northeast Scotland. "Skink" derives from Gaelic and translates as ‘essence’.

- 1 large smoked haddock
- ½ oz butter
- salt & pepper
- 1 chopped onion
- mace
- 3 cups milk
- 2 tbsp cream
- parsley
- mashed potatoes as needed

Skin the haddock and place in a shallow pan or casserole dish. Add enough cold water to cover. Bring slowly to boil and simmer until the consistency of the haddock becomes creamy.

Remove from the pan and part the flesh from the bones. Break the fish into flakes. Return the bones to the water in the pan and add the onion. Cover and simmer gently for 20 minutes. Strain this stock.

Return stock to a clean pan and bring to boil. In another pan, bring the milk to a gentle boil and add to the stock with the flaked fish. Simmer 3-4 minutes, but do not allow to stick to pan.

Stir in enough hot mashed potatoes to make a creamy consistency. Add butter gradually and salt, pepper, and mace to taste. Stir in the cream. Before serving, sprinkle chopped parsley over the soup. Best served with thinly sliced, toasted bread.


Baked Basil Haddock
Baked Basil Haddock
Use either plain haddock or smoked in the recipe. Baking fish in the oven is a good method of cooking as it tends to keep together in one piece. Sometimes poaching loose textured fish can result in the fish breaking up and becoming watery, thus losing valuable flavour.

Serves 1
Per serving 273kcals, 5.6g fat
Preparation time  5 minutes
Cooking time 20 minutes

1 fresh haddock steak (average portion size, approximately 120g)
300ml / ½ pint skimmed milk
2 spring onions, finely sliced
1 teaspoon vegetable bouillion stock powder
2 teaspoons cornflour
6-8 fresh basil leaves, shredded

  • Pre heat oven 180 C,  350 F,   Gas  4
  • Season the steak on both sides with salt and black pepper and place in an oven proof dish. Heat the milk with the onion, stock powder and basil in a saucepan. Slake the cornflour with a little cold water and whisk into the milk.
  • Continue whisking as the sauce thickens to prevent any lumps forming then pour over the fish.
  • Bake in a pre heated oven for 12-15 minutes until cooked.
  • Serve with mashed potatoes and a selection of freshly cooked vegetables. 

Smoked Haddock and Potato Bake

PREPARATION TIME: 5 min
COOKING TIME: 40 min
CUISINE: British
SERVES: 2 - 3

INGREDIENTS:
400 g baby new potatoes, sliced longitudinally
Filling
1 dessert spoon butter
1 medium leek
360 g smoked haddock
150 g peas
1 bay leaf
milk (enough to cover the fish)
freshly ground pepper

Cheese sauce
1 tbsp butter
1 tbsp flour
2 dl milk (can use the milk that the fish cooked in)
150 g cheddar cheese
METHOD:
I. Preparation
It’s worth to prepare everything in the beginning, because everything happens pretty quickly here.
II. Filling
1. Gently saute the leek in butter until soft. This will take about 5 minutes.
2. Add fish, peas, bay leaf and milk. Cover and bring to boil, then simmer gently until the fish is nearly cooked.
III. Cheese sauce
1. Mix the same amount of flour and butter together in a pan. Then, put the pan on the hob and stir until the butter is melted, creating a paste of flour and butter. (This way, it will not turn into a lumpy mess. Don’t worry, the flour won’t burn. Your pan is not hot enough yet, and when it does get hot, the butter will have melted and that will stop it from burning.)
2. Add milk, and let it heat. (I re-used the milk in which the fish cooked, which made for a fantastic cheese sauce!) Then, add the cheese, Keep stirring, and cook until you get the desired consistency. Mine was quite runny.
IV. Assembling
Put a row of sliced potatoes at the bottom of an ovenproof dish, and pour some cheese sauce over it. Put some filling over the potatoes, then another layer of potatoes, etc. until you’ve used up all the ingredients. Finish with a layer of potatoes, and pour the cheese sauce over it.
V. Serving suggestion
Serve with some steamed cauliflower, green beans or/and some crusty bread to mop up the juices.

Smoked Haddock with Welsh Rarebit

Serves 6
•6 fillets of undyed smoked haddock
•25g butter
•25g flour
•150ml milk
•175g cheddar cheese, grated
•150ml brown ale
•1 tsp English mustard
•1 tbsp Worcester sauce
•2 egg yolks
•salt and pepper to taste
•Flour for dredging fish

Combine the flour and butter together until well combined - the butter should be slightly soft before starting to get it really well mixed. (This is a beurre manière btw!)
Bring the milk to the boil, then stir in the beurre manière, whisking until the sauce is thick. Add the cheese and remove from the heat.
Mix together the ale, mustard and worcester sauce in a small saucepan and reduce until thick. Add to the cheese sauce, along with the egg yolks and seasoning, then mix well.
Season some flour and dredge the haddock - tapping off all excess. Fry in some olive oil on a medium heat until almost cooked through. Spread a thick layer of the rarebit on top of each fillet, then put under a hot grill for a couple of minutes until brown and bubbling.



Smoked Haddock and Herb Fishcakes

Crisp fishcakes make a tasty starter, and are a good way to use up leftover mashed potato.

Yield: makes 6 servings
Prep Time: 10 mins, plus cooling
Cooking Time: 30 mins

Ingredients

  • 10oz (300g) smoked haddock fillet (finnan haddie), skinned
  • 1 cup mashed potatoes
  • 2 scallions, white and green parts, minced
  • 2 tbsp chopped parsley
  • grated zest and juice of ½ lemon
  • ½ tsp Dijon mustard
  • salt and freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 1 large egg, beaten
  • ¾ cup dried bread crumbs
  • ½ cup vegetable oil

Directions

Prepare ahead

The fishcakes can be refrigerated for up to 4 hours before frying.

1. Preheat the oven to 375°F (190°C). Place the smoked haddock in a baking dish with 3 tbsp water. Cover with aluminum foil. Bake for 15 minutes, until heated through. Uncover and let cool, then flake into pieces.

2. Mix the flaked haddock, mashed potato, scallions, parsley, lemon zest and juice, and mustard together in a bowl. Season with salt and pepper.

3. Divide the mixture into 12 cakes. Place the flour in a small dish, the beaten egg in another, and the bread crumbs in a third dish. Roll each fishcake in the flour, then dip into the egg, and coat with the bread crumbs.

4. Heat the oil in a large frying pan over medium heat. In batches, add the cakes and cook about 5 minutes, turning once, until golden brown. Transfer to paper towels to drain. Serve hot.



Smoked Haddock Chowder

  • When infusing the haddock, think of making a cup of tea. You want to pull all the smoky flavors out into the cream. This will result in a deeply rich soup. Once you make this you will never go back to another chowder
  • Cooking the vegetables is the most valuable step. As the vegetables cook more and more they will give off a sweet soft flavour which is very Italian (even though this isn't close to being an Italian dish). Think low and slow

Ingredients

  • 2 cups whole milk
  • 2 cups heavy cream
  • 10 ounces smoked haddock or whitefish (fresh or frozen; remove skin and any bones)
  • 1/2 cup extra virgin olive oil
  • 4 ounces pancetta (sliced and diced into 1/2 inch pieces)
  • 1 cup onion (medium dice)
  • 1 cup celery (medium dice)
  • 1/2 cup carrot (fine dice)
  • 1/2 cup potatoes (very fine dice)
  • 1 cup potatoes (medium dice)
  • 2 teaspoon salt
  • 1 pinch of freshly ground black pepper
  • 3 tablespoons flat leaf parsley (rough chop)
  • 1 teaspoon ground chili
  • 2 teaspoons freshly squeezed lemon juice

Procedures

  1. In a heavy bottomed pan combine the cream, milk and haddock. Bring to a gentle simmer. Take the pan off the heat and allow to infuse at room temperature until cool.

  2. In another pan, cook pancetta in 1/4 cup olive oil over low heat until the pancetta has shrunken in size, given off a little of its fat, and turned a light brown. Add onions, celery, carrots, black pepper and 2 teaspoons of salt. Cook over medium heat for about 35 to 40 minutes

  3. Add the potatoes to the pancetta and vegetables. Cook for about 10 minutes over low heat, then strain the cream into the vegetables. Flake the haddock into large chunks. Discard all skin, bones, and any dry bits. Add haddock to chowder, give a good stir and turn the heat down to low. Cook until the potatoes are tender (approximately ten minutes), checking and stirring intermittently so they do not burn. Just before serving, stir in chopped parsley, remaining olive oil, ground chili, and lemon juice.


Smoked haddock and leek risotto

A breeze to put together: Smoked haddock and leek risotto

SERVES 4

INGREDIENTS

  • Small knob of butter
  • 1 large leek, thinly sliced
  • 300g/10oz risotto rice, such as arborio or carnaroli 
  • 700ml/1¼pts fish or vegetable stock 
  • 250ml/9fl oz full-fat milk 
  • 375g/13oz undyed smoked haddock, skinned and cut into large chunks 
  • 3 tbsp creme fraiche 
  • 100g/4oz baby spinach

METHOD

Heat the oven to 200c/180c fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for four to five minutes, stirring regularly, until just tender. Add the rice and stir for a further two minutes.

Add the stock and milk, bring to the boil and bubble for five minutes before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 minutes until the rice is tender.

Fold in the creme fraiche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for three minutes before serving  -  the steam will soften the spinach without overcooking it.