hoe do you cook smoked haddock?

Answer 1

NERO WOLFE'S FINNAN HADDIE (SMOKED HADDOCK)

Yield: 4 servings

2 lb Finnan haddie (Smoked
- Haddock)
1 c Milk
1 c Water
1/4 c Butter
3 tb Flour
2 c Heavy cream
Black pepper to taste
1/8 ts Nutmeg
1 tb Chopped pimiento
4 Hard cooked eggs
Bread crumbs
12 Bread triangles fried in
- Anchovy butter

Soak finnan haddie in water to cover for 1 hour. Drain
and put into a large saucepan, covering with the milk
and water. Bring to a boil, remove from the heat and
let stand for 10 to 15 minutes. When cooled, remove
the skin and bones, reserving the stock. Melt the
butter in a heavy-bottomed saucepan. Stir in the flour
and cook over direct low heat until smooth. Add the
cream and 1 1/4 cups of the reserved stock; continue
to cook, stirring occasionally, until the mixture is
slightly thickened. Season with pepper and nutmeg.
When the sauce is thick enough to coat a spoon, remove
it from the heat, measure out 1/4 cup, and set it
aside. Break the finnan haddie into pieces and fold
them into the sauce. Simmer gently over low heat for a
few minutes until the fish is warmed. Pour the mixture
into a shallow casserole; cover with the pimiento and
sliced hard-cooked eggs and pour the reserved 1/4 cup
of sauce over the eggs. Sprinkle the dish with bread
crumbs and place under a hot broiler to brown. Serve
with the anchovy toast.

Answer 2

First of all I would like to contradict some of the others who have replied,smoked haddock is not cooked. Arbroath Smokies are because the are HOT smoked and do not need anymore cooking only re-heated.
To cook smoked haddock, place the fish on a plate, place a few nobs of butter on the fish with a little milk or cream. Cover with film,foil or a lid and steam overa a pan of boiling water fof approx. 15 min's.
Serve with poached eggs, or with new potatoes,or freshly baked crusty bread.

Answer 3

Ah, Finnan Haddie:

finnan haddie; finnan haddock
[FIHN-uhn HAD-ee]
Named after Findon, Scotland, a fishing village near Aberdeen, finnan haddie is partially boned, lightly salted and smoked HADDOCK. It was originally smoked over peat fires, a rarity now in wide commercial production. In the British Isles, finnan haddie has long been a favorite breakfast dish. Though once exclusively from Scotland, it's now being produced in New England and other eastern coastal states. It's available whole or in fillets and can be refrigerated, tightly wrapped, for up to a month. Finnan haddie is best baked, broiled or poached. It's generally served with a cream sauce.

Smoked Fish chowder

3 slices bacon, chopped
2 medium onions, chopped
1 1/2 pounds russet (baking) potatoes
2 celery ribs, chopped
1 1/2 cups chicken broth
1 1/2 cups water
a 10-ounce package frozen baby lima beans
a 10-ounce package frozen corn
2 teaspoons cornstarch
1 1/2 cups half-and-half or milk
1 to 2 teaspoons Worcestershire sauce
1 pound finnan haddie (smoked haddock), cut into 1-inch pieces,
3 tablespoons minced fresh parsley leaves or fresh dill

Answer 4

many ways

you can poach(slow simmer) it in either a court bouillion(advanced fish stock poaching liquid) or in milk, either way it should only need around 5 minutes ir so, or until the fish flakes off and is not held to the skin anymore.
or you can microwave it in a suitable dish with some water or milk or stock and cover it in clingfilm, should only need around 3 or 4 minutes depending on how big the fish is.
or you can grill it, bake it, fry it, batter it and deep fry it, or even cook it in a stew or a fish pie as it gives good flavour due to it having been smoked.
dont eat it raw though, its not like smoked salmon, it doesnt get smoked for as long so it is unsafe to eat raw.
and dont buy the yellow haddock, always buy the traditional smoked undyed haddock- it is much much nicer and better for you and no difference in price really

enjoy

Answer 5

Wrap in tin foil and steam over a pan of water or bake in oven gas mark 5 for 15 minutes.Put a knob of butter and some chopped chives in with the fish before cooking.A quick way is to wrap the fish in clingfilm with some butter and microwave for 4 minutes.Other than that you can whack it in a frying pan with a little olive oil for 2 minutes either side.

Answer 6

I put it in tinfoil with a knob of butter and cook it in the oven for 20 minuets on gas mark 5, serve it with a poached egg, beautiful.

Answer 7

any way you want.....most people boil it in milk but you can grill shallow fry or even deep fry it grilling is the best flour the haddock season put a knob of butter on top and put under a medium grill

Answer 8

in a saucepan with a little water and milk mixed. put a knob of butter on top. bring to simmer and keep on heat for about 3 or 4 minutes.
beware the bones when eating

Answer 9

Put it in tin foil, add a small knob of butter, small drop of milk, stick it in the oven wrapped tightly in the foil, for about 20-25 mins on 200c, Deelish!

Answer 10

poach with a little milk it only takes 5 or 6 minutes. make a parsley sauce with the poaching liquid, serve with a poached egg on the top. and some creamy mashed potatoes.