Smoked Haddock with Creme Fraiche, Chive and Butter Sauce
This is a great recipe, a) because it's the most wonderful combination of flavours, and b) because it takes only 12 minutes from start to finish. Serve it with spinach cooked in its own juices with a little butter, then drained well, and you'll have a sublime meal in no time at all.
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a frying pan with a diameter of 10 inches (25.5 cm).|
This recipe is taken from How to Cook Book Two and The Delia Collection: Fish. It has also appeared in Sainsbury's Magazine (Guide to Fish Cookery).
First place the fish in the frying pan and add a little freshly milled black pepper but no salt.
Then pour in the milk (it won't cover the fish, but that doesn't matter), bring it up to simmering point and simmer gently, uncovered, for 8-12 minutes if you're using pieces of smoked haddock or cod, or 8 minutes for golden haddock cutlets.
You will be able to see quite clearly when they are cooked, as the whole thing will become pale and opaque.
Now carefully remove the fish to a plate using a fish slice, increase the heat and add the crème fraîche to the pan. Continue to simmer, uncovered, for 2-3 minutes, until the sauce reduces and thickens slightly, then whisk in the butter and return the fish to the sauce briefly.
Scatter in the chives, let it bubble for about 30 seconds and it's ready to serve.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This is an easy option when entertaining - they can be made in advance and the contrast of creamy fish and zingy, crunchy salad is superb!
This warming and nutritious soup is based on an old Scottish favourite, Cullen Skink. The addition of eggs makes it more filling and increases the protein content too.
One of Delia's favourite fish recipes, this was introduced to her by Simon Hopkinson, who cooked it for her one day at Bibendum.
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.
Kedgeree... to good to only have for breakfast.
Made with smoked haddock this is good as a light lunch with some home-made wholemeal bread or toast, it is also a perfect starter for a Hogmanay or Burns Night supper
Most Popular recipes
- Oven-baked Lamb Chops with Onion and Rosemary Sauce
- Little Sticky Toffee Puddings with Pecan Toffee Sauce
- Smoked Haddock with Creme Fraiche, Chive and Butter Sauce
Meat Free Monday
Win a £200 supermarket voucher courtesy of Rapeseed Oil Benefits!
Win one of ten pairs of tickets to see Taken At Midnight. Enter now!
How long can sevill marmalade be stored for
26 Jan 2015 21:44
Change of email address
26 Jan 2015 18:27
|Food and travel||
02 Jan 2015 21:21
Hoping to make marmalade tomorrow
23 Jan 2015 19:56
|Can Anyone Help?||
26 Jan 2015 11:11
One is fun
02 Jan 2015 20:56
24 Jan 2015 06:48
25 Jan 2015 15:50