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|Naturally Smoked Haddock|
|Un-dyed Smoked Haddock fillet size between 16oz and 1.5lb. Normally supplied skin on but can be removed if required. No added colour, this gives a less salty flavour compared to the yellow smoked fillets.
Please note that despite our best efforts fish are not caught in uniform sizes and we aim for within a 5% discrepancy
on quoted weights. These weights are taken before any finishing options e.g skinning or filleting are applied.
Traditional fish pie
Preparation time: 25 minutes
Cooking time: 2 hours
Preheat the oven to 200°C/gas mark 6
1.25kg potatoes, peeled
1 egg yolk
Sea salt and freshly ground white pepper
1 small onion, thickly sliced
1 bay leaf
Approx 550ml milk
300ml double cream
500g haddock fillets
300g undyed smoked haddock fillets
45g plain flour
5 tbsp chopped flatleaf parsley
Pinch freshly grated nutmeg
Place the potatoes in boiling water and boil for 15-20 minutes. Drain, mash and add half the butter and the egg yolk. Season with salt and freshly ground white pepper. Add about 100ml milk until the mash is soft and spreadable.
Put the onion slices in a large pan with the bay leaf, 450ml of the milk, the cream, and the smoked and unsmoked haddock. Bring just to the boil and simmer for 8 minutes. Lift the fish out on to a plate and strain the milk and cream into a jug.
Break the fish into large flakes, checking for any bones. Place the fish into a shallow 1.75 litre ovenproof dish.
Melt the remaining butter in a pan, add the flour and cook for 1 minute. Take the pan off the heat and gradually stir in the reserved milk and cream. Return to the heat and bring slowly to the boil, stirring all the time.
Simmer gently for 10 minutes to cook out the flour. Remove from the heat once more, stir in the parsley and season with nutmeg, salt and white pepper.
Pour the sauce over the fish and leave to cool.
Spoon the potato over the filling. Bake for 35-40 minutes, until piping hot and golden brown.