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

FAQs

Why cook smoked haddock in milk? ›

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.

If you use your local fishmonger regularly you will get to know how salty his smoked haddock is. Sprinkle on a few herbs if you like. Seal the foil into a parcel and bake in an oven at 175C for about 20 minutes. For the sauce, heat some yoghurt but do not let it boil.

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.

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.

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!

Taste and nutrition are no different

In blind taste tests, trained panelists have actually preferred fish frozen immediately after harvest over fresh fish. Chefs also agree that properly frozen fish can be just as good, if not better than fresh. Check out this video to hear what chefs around the country have to say.

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.

Is smoked haddock healthy to eat? ›

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.

Step-by-Step: Bake Fish From Frozen

Prepare: Arrange fish on a baking sheet, then cover the dish with foil. Steam: Cook for 15 minutes, then remove foil. Drizzle with olive oil and season fish with salt and pepper. Bake: Cook for an additional 10 to 15 minutes, aiming for a flaky tenderness.

Brush both sides of frozen fish with olive, canola, peanut or grapeseed oil. Place fish in heated pan and cook, uncovered, about 3 minutes, until browned. Turn fish over, season with spices, and cover the skillet tightly. Reduce heat to medium, and cook 6 to 8 minutes more until opaque throughout.

Poaching is a perfect cooking method those frozen fillets because it takes merely minutes, and leaves your fish an open canvas to showcase whatever other ingredients you might have on hand.

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.

Poaching your fish in milk will up your flavor, texture, and creaminess. You've most likely been poaching your fish in wine, butter, or oil. And these liquids work just fine.

Poaching the fish in milk adds a rich flavor and creates a creamy poaching liquid that you can spoon over the cooked fish.

Pour in the milk until it nearly covers the fish. Add a good grind of black pepper and the chopped chives. Bring to a gentle simmer. Cover with lid or foil and poach gently for 12 minutes.