Melt half the butter in a heavy-based pan. Add the leek and cook gently, stirring occasionally, for 15min until softened. Add ...

Heat the oil in a large pan over medium heat. Add most of the spring onions and cook for a few min, until softened. Stir in ...

Gently poach the haddock in the milk and cream at a gentle simmer over a low-medium heat for about 10 minutes. Remove the fish from the pan, cool slightly and flake, removing any skin and bones.

The smoked fish and the aromatics will steep and flavor the milk. When cool enough to handle, remove the haddock and flake the meat, removing the skin or any bones; reserve.

Ingredients - 1kg smoked haddock sides - 1kg mussels - 10 oysters - 200g samphire - 250ml double cream - 300ml Guinness® Dublin Porter - Salt Read more: Guinness-battered fish and chips recipe Method ...

Mrs Beeton’s 1861 kedgeree recipe, meanwhile, incorporates smoked haddock but omits curry powder, which does appear in her other Anglo-Indian dishes.

Irish haddock with butter, lemon, and caper sauce recipe Serves: 4 people Time: 20 min Nutruition per serving: 563kcal 34g protein 29g total fat 16.1g saturates 2.98mg iron 44g carbs Ingredients: ...

Press cracker mixture onto top of each haddock fillet to form a ½-inch crust. Transfer baking dish to oven’s center rack and roast until fish flakes at thickest point when gently pressed and ...