Tag Archives: smoked haddock

Black Pudding and Smoked Haddock Hash with Hollandaise Sauce

Rich and decadent and yet wholesomely earthy, this is a wonderfully unusual dish and is at the same time both comforting as well as tasting rather treat-like. Essentially, rather lovely with the added bonus of being ideal for breakfast, brunch or supper!

Serves 4

What you need…

500ml milk

1 bay leaf

5 fillets smoked haddock

50g butter

2 small red onions, chopped finely

300g new potatoes, cooked and roughly sliced

200g black pudding, peeled and roughly sliced

4 happy eggs, hard-boiled, peeled and quartered

3 tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

A handful fresh parsley, chopped finely

Wholegrain mustard (optional)

for the hollandaise sauce

200g butter

4 happy egg yolks

1 tablespoon fresh lemon juice

½ tablespoon Dijon mustard

What to do…

First, pour the milk into a medium saucepan, chuck in the bay leaf and bring the milk to the boil. Slide in the fish, bring to the boil again and then remove from the heat, allowing the haddock to gently cook in the warm milk as you make the sauce and the rest of the main dish.

Starting with the sauce: in a small saucepan, gently melt the butter. Meanwhile, in a bowl over a pan of simmering water (bain marie) tip in the egg yolks, lemon juice and Dijon mustard and whisk together using a handheld electric whisk.

Transfer the melted butter to a jug and very, very gradually add it to the egg yolks, a little at a time, whisking the whole time, to create a smooth, thickened sauce. Taste and adjust the flavour by whisking in a little more Dijon or wholegrain mustard, if liked. Take the bain marie off the heat but keep the bowl over the water to keep the sauce warm whilst you finish off the main dish. Pop a small balloon whisk or a spoon in there to give the sauce a quick stir every now and then.

To the main event: melt the butter in large saucepan and sauté the onions over a high heat for 2 minutes. Add the potatoes and black pudding, stirring so they are heated through and lightly coloured. Add the vinegar and Worcestershire sauce and cook for a further minute. Add the parsley. Use a slotted spoon to retrieve 1 of the fish fillets from the milk and flake it into the hash.

Divide the hash between four plates. Use your slotted spoon again to retrieve each fish fillet from the milk and pop one on each pile of hash. Garnish with the egg quarters and then drizzle over a little (or a lot) of hollandaise sauce. Dig in! Absolutely yummy!

Tip…

Tip the left over egg whites into a zipped bag and freeze for future meringue-making.

Inspired by…

Izy Hossack (student and blogger) for the hollandaise sauce and Henry Harris (chef and importer of fine brandies and digestifs, as published in The Really Quite Good British Cook Book) for the main dish.

Smoked Haddock with Mustard Sauce

Wow! So easy and soooooo good. the rich, opulent but tangy sauce absolutely makes this dish and the fish is light and really flavoursome. So easy, no mess, such a wonderful mid-week treat – we’ll be having this again…and again!!!! But be warned: too much sauce is not good for you!!!! Thanks Martin (bro) for sharing this one!

Serves 4

What you need…

4 smoked haddock fillets, around 250g each

Splashes of rapeseed oil

8 garlic cloves, unpeeled

Handful of thyme sprigs

1 shallot, peeled and finely chopped

100ml cider

2 tablespoons cider vinegar

30ml double cream

100g unsalted butter, chunked

2 teaspoons wholegrain mustard

Sea salt and black pepper

4 large handfuls of samphire, to serve

What to do…

Preheat your oven to 200°c / 400°f / gas 6.

First prep your fish fillets. For each haddock fillet, rip a large sheet of foil and rub over a little rapeseed oil. Pop the fish into the middle and drizzle over a little more oil. On top, place some thyme sprigs and two garlic cloves and then liberally season with black pepper. Bring the sides of the foil together, scrunching them to create a sealed parcel.

Tip your shallot, cider and cider vinegar into a saucepan and bring to the boil. Simmer rapidly until the liquid has reduced right down – practically to nothing.

About when the liquid has reduced by half, pop the fish parcels into the oven and cook for 10 minutes.

Whilst the fish is cooking, return to the sauce. Once its reduced to practically nothing, stir in the cream and then, over a low heat, whisk in the butter, one chunk at a time. Once it’s all incorporated, stir in the mustard, season the sauce with sea salt and black pepper, taste (wow!) and adjust the seasoning if necessary. Keep warm.

In another saucepan, bring unsalted water to boil, pop the samphire into a steamer and steam over the water for just 2 minutes.

Lift your haddock fillets from their parcels onto warmed plates and pour over the cooking juices (very yummy). Plonk or arrange the samphire to the side of the fish and then pour over a little sauce, pouring the rest into a serving jug to be placed in the middle of the table and fought over!!!!! Enjoy – I promise you will!

Note…

We’re a bit of a saucy family(!) – Sunday roast for instance requires over a litre of gravy for just four us! Hence, when I looked at this recipe, I doubled the sauce….then I saw how much butter went into it – wow: heart attack stuff! That said, most of the sauce disappeared! The recipe above is for the original quantities not the Cindy version!

Serving Suggestion…

I used samphire but Nathan serves his with sea spinach. We also had parmentier potatoes (oven-roasted chunked red potatoes swirled in olive oil, dried rosemary, chopped garlic and sea salt).

Inspired by…

My bro! He recommended the dish. He did mention something about the amount of butter…..anyway, damned fine recommendation Martin….who in turn was inspired by Nathan Outlaw.

How easy…

Really easy and such a star of a recipe.