Recipe: Yummy My lovely piece of Poached Smoked Haddock with herb Butter

My lovely piece of Poached Smoked Haddock with herb Butter. Wilt the spinach in a pan with a knob of butter until heated through and season with some salt and freshly ground black pepper. Pour the milk into to a wide-bottomed saucepan and season with salt. Flaky poached smoked haddock in white sauce flavoured with a spoonful of mustard, served with poached egg and spinach.

Smoked haddock has such a rich flavour and makes a lovely quick, tasty lunch or super. One of our favourite smoked haddock recipes, we have poached the fish here in milk and then used the flavoured milk to make a creamy mushroom sauce. Just serve this with spinach and mash for a comforting meal. You can cook My lovely piece of Poached Smoked Haddock with herb Butter using 5 ingredients and 4 steps. Here is how you cook that.

Ingredients of My lovely piece of Poached Smoked Haddock with herb Butter

1. You need 1 of Smoked Haddock.
2. You need 1 tbls of Butter.
3. You need 1/2 tsp of Mixed herb.
4. It's Pinch of Salt.
5. You need 1/4 cup of water.

I love egg and smoked haddock - had to find a recipe to check how long to poach the haddock for. I enjoy this for lunch or a light supper, with crushed emptied straight away, THEN you cook it this took a lot of the saltiness away, and you have to dip your bread and butter in the milk, mmmmm so nice. This heart warming smoked haddock bubble and squeak recipe is perfect for those cold winter evenings. Place the haddock, butter and two lemon quarters on a piece of foil.

My lovely piece of Poached Smoked Haddock with herb Butter step by step

1. Mix the butter with the mixed herb and set aside..
2. Add a little water to a fry pan with a lid, place the fish in the water and close the lid.
3. When boiling turn down low to simmer for 5 minutes..
4. Serve hot and add the butter on top..

Gently melt the butter in a small saucepan, then Before topping the tartlets with the eggs, sit the eggs on a piece of kitchen paper for a moment to drain off. Fold each piece of parchment paper in half over the fish. Beginning at one corner, make small overlapping pleats all the way around to tightly seal Divide the finished rice between your plates. Top with the cooked vegetables and haddock. Spoon some of the liquid left in the pouches over your fish.