Spoon some of the crumbled potatoe and fish into the bowl. This creamy fish bake has thin layers of sliced celeriac a little like potatoes dauphinoise.

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Ingredients 750ml of milk 1 pinch of salt 500g of haddock fillet.

Poach haddock. 44 out of 5 star rating. To poach fish. Bring a small deep pan of water to the boil.

Haddock is a white fleshed fish often compared to cod in flavour that can be purchased smoked or unsmoked dyed or undyed. Add the wine fish stock lemon juice salt pepper and garlic to the pan. Bring to the boil cover reduce the heat and simmer for 5-7 minutes until the flesh flakes easily.

Heat the water over medium heat until it reaches 140 degrees. Poaching is fast easy and no fuss and if you want to serve a sauce with the fish then using the poaching liquid introduces the flavour of the fish itself. Peel the just steamed potatoes and slightly break them up with a fork.

Place the fillets skin side down in a single layer in a frying pan and add enough milk to cover do not add salt as the fish is salty enough. Serve with a sprinkle of chives. Put the haddock under the grill for a few minutes before serving.

Smoked haddock with celeriac spinach gratin. Traditionally fish was poached in a court-bouillon a clear broth made from simmering herbs and vegetables together with something acidic like vinegar lemon juice or white wine. Put all the ingredients except the fish in a large skillet with high sides and add at least 2 inches of water.

Bring to a boil and cover with a tight-fitting lid. Rinse the haddock pat it dry with kitchen paper and cut each fillet in half to make four pieces. Poached Haddock Place the haddock fillets in a large frying pan.

1 hr and 35 mins. Trout can be poached in a pan of water to which a glass of dry white wine or cider has. Traditional undyed smoked haddock is naturally off-white or pale yellow.

Meanwhile put a 150g 5oz fillet of smoked haddock into a small frying pan skin-side down and pour over 200ml 7fl oz whole. In each bowl place a piece of fish and pour over some of the liquid and poached onions. If that sounds a bit tricky to you there are many other ways of poaching that vary depending on whats in your kitchen.

The smoked haddock coloured garish saffron has usually been smoked by flavourings or by modern methods then dyed. Rolled fish fillets such as plaice or sole can be poached in white wine or cider which will make a lovely sauce.

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