Haddock is a smaller white fish than cod, arguably with a finer flavour – they certainly think so in Yorkshire, where this is the first choice for fish and chips. It is gorgeous eaten pristinely fresh, with or without batter, but sadly is over-fished and under threat.
It is also particularly good smoked, so much so that if you are ever offered haddock in France smoked fish is what you will get (fresh haddock there goes by the, to us, amusing name of colin).
Smoked haddock: Finnan haddock is the most famous in this group and always sold on the bone. Best cooked, I think, in the oven with a little milk to provide steam, and a generous amount of butter dotted over.
Arbroath smokies are young haddock (or occasionally whiting) that have been de-headed and gutted but left whole till they are smoked to a dark, almost bronze, colour. They’re delicious eaten hot – because they’re already cooked, all you need to do is brush with melted butter on the outside and with a good knob of butter inside, then place in a hot oven for a few minutes to warm through.
It's hard to believe how good this quick and easy recipe is - the combination of flavours is quite superb. Enjoy it for lunch or supper served wtih buttery spinach.
Fish and spinach go remarkably well together and nowhere better than in this luscious supper dish, full of creamy cheese sauce, herbs and fish topped with Parmesan breadcrumbs.
A lovely creamy sauce binds the rice, eggs and smoked fish together, making this the most luxurious and satisfying kedgeree on record!
Although these creams may look ultra-indulgent they are easy to make and can be frozen, so make the perfect luxurious starter for a special occasion.
This is a very old favourite that never fails to delight. It’s easy, can be prepared in advance and fulfils all the criteria of a really good first course.