Post by caroline on Aug 9, 2006 14:55:09 GMT
Ham and Haddie
1 large smoked haddock (the pale Moray Firth kind is best)
a little water
2 large slices smoked ham
2tbsp butter
black pepper
1/2cup thick cream 1/4pt/140ml
The most convenient way of cooking this so that there are no bones or skin, is first to put the haddock, skin side down, in a large flat pan and barely cover with water and milk, then bring to the boil and simmer for 2 minutes on each side. Remove the fish and take off the skin and all the bones.
Then heat the butter in a frying-pan and lay the ham slices in it, turning once; then put the fish on top, season with freshly milled black pepper, cover and simmer gently for about 3 minutes.
Pour about 1/2cup/ 1/4pt/140ml thick cream on top, and then brown under a hot grill before serving. This makes a delicious sauce with the ham and haddie.
1 large smoked haddock (the pale Moray Firth kind is best)
a little water
2 large slices smoked ham
2tbsp butter
black pepper
1/2cup thick cream 1/4pt/140ml
The most convenient way of cooking this so that there are no bones or skin, is first to put the haddock, skin side down, in a large flat pan and barely cover with water and milk, then bring to the boil and simmer for 2 minutes on each side. Remove the fish and take off the skin and all the bones.
Then heat the butter in a frying-pan and lay the ham slices in it, turning once; then put the fish on top, season with freshly milled black pepper, cover and simmer gently for about 3 minutes.
Pour about 1/2cup/ 1/4pt/140ml thick cream on top, and then brown under a hot grill before serving. This makes a delicious sauce with the ham and haddie.
