Elegant Fish on Friday: Easy Smoked Haddock au Gratin Recipe (2024)

FAQs

What is the best way to cook smoked haddock fillets? ›

Place your haddock on a piece of greaseproof paper along with butter, lemon and seasonings. Then fold one side of the paper towards the other and pleat the edges together to create a little parcel before baking for 12-15 mins in a moderate oven.

Poaching haddock in milk adds a sweetness to the flavour of the fish; you can enhance this flavour by adding aromatics such as black pepper, thyme, garlic and onion. For a more exotic flavour, try adding chilli and ginger or even a spoon of curry powder.

Oven Frozen

Pre-heat oven Fan 180°C/Gas 6. Remove required amount from packaging. Wrap loosely in foil. Place on a baking tray near the middle of the oven for 20-22 minutes.

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.

In a 3-quart bowl, soak fish in milk for 15-20 minutes. The casein protein in milk binds to the trimethylamine in the fish flesh, reducing the “fishy” odor.

Well if you put the seafood in a bowl and add cold milk, cover it and let it sit in the fridge for about a half hour the smell goes away. Then just rinse it off, pat it dry and cook as you normally would. I have used this trick on haddock, cod, swordfish and shrimp.

Bring to the boil, add the smoked haddock or smoked cod fillets and bring back to a gentle simmer. 3. Poach the fish for 3 – 4 minutes until it is firm to the touch and the flesh has turned opaque, then remove. If serving in one piece, peel back and discard the skin.

You can skip the thawing process altogether and cook frozen fish straight from the freezer. You'll have to add a few minutes to the cook time in your recipe to account for the lack of thawing, but you can poach, steam, bake, broil or grill fish straight from the freezer!

Does haddock need to be thawed before cooking? ›

While it's generally recommended to thaw fish for better results, you can still cook it frozen by adjusting cooking times. Ensure the fish is thoroughly cooked and reaches an internal temperature of 145°F (63°C) for safe consumption.

Cooking fish fillets straight from the freezer may produce a slightly different texture than fresh fish, depending on which recipes you are cooking, so we would advise on planning things ahead and gently thawing your fish if possible, in order to get keep quality at its best.

You want to steam your fish, not drown it. If using an acidic liquid (such as lemon juice or vinegar) in your recipe, always opt to use parchment paper because the acid may react with aluminum foil.

Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

By baking fish in foil or parchment paper in the oven, the flavors will meld together and steam in their very own packet that doesn't need cleaning later. You can create a delicious, mess-free meal in no time.

Smoked haddock is briefly cured with salt (or in brine) and then cold smoked. But after this process the fish is not actually fully cooked and needs to be cooked again. When the smoked haddock has been poached it can also be broken more easily into chunks to be folded into the risotto.

A haddock meal contains phosphorous and selenium. Phosphorous can support healthy bones and teeth. Selenium helps combat free radicals that can destroy your cells, leading to chronic illnesses. Smoked haddock provides 66% of your daily selenium needs and 17% percent of the phosphorous you need.