Super Easy Way to Serving Best Vickys Milk-Poached, Smoked Haddock, GF DF EF SF NF

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We hope you got benefit from reading it, now let’s go back to vickys milk-poached, smoked haddock, gf df ef sf nf recipe. To make vickys milk-poached, smoked haddock, gf df ef sf nf you need 4 ingredients and 5 steps. Here is how you achieve that.

Here are the ingridients that are needed to make a heavenly Vickys Milk-Poached, Smoked Haddock, GF DF EF SF NF:

1. You need 4 of smoked haddock fillets.
2. Provide 600 ml of light coconut milk or any other milk of choice.
3. Use 2 of bay leaves.
4. You need of salt & pepper.

Done with the ingridients? Here are the sequences on producing Vickys Milk-Poached, Smoked Haddock, GF DF EF SF NF:

1. Fill a deep frying pan with the milk. Add the bay leaves and shake in some salt & pepper and bring to a near boil.
2. Turn down to low and lay the fish fillets into the milk, they should be half submerged.
3. Cover and let sit for 5 minutes or until the flesh turns opaque then remove the fillets to warmed plates.
4. Discard the milk and bay leaves.
5. Serve with buttered bread, baby potatoes in herbed butter and peas or on a bed of steamed spinach with a parsley butter sauce and dare I say, a poached egg on top….

Strain the milk into a jug through a sieve to remove the onion, then wipe out the pan and return it to. Poaching is a very common method for cooking smoked or unsmoked haddock as it is gentle and unobtrusive. Once cooked, the haddock can be skinned and flaked and used in a variety of dishes from fish pie to kedgeree. In a pan, add a knob of butter or splash of olive oil and fry up some onion (garlic is optional), remove onion and to the same pan add milk, water, chives/parsley and haddock. Let simmer gently – you will notice the milk turns a lovely golden creamy colour.

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