Unlike other smoked fish, smoked haddock is not skinned before it ... Fillets can be skinned, but need pin-boning before or after cooking.

Irish chef Jp McMahon bakes fresh white fish and smoked haddock into a creamy sauce and tops them with potato puree for a casserole-like dish fit for a casual weeknight or elegant dinner party.

Once all the stock has been absorbed, add the diced smoked haddock and frozen peas and cook ... We know that most of us find recipes through search and our dedicated search engine will search ...

Preheat oven to 350 degrees. Lightly butter a medium baking dish with 1 tablespoon butter. Season haddock fillets with salt and pepper. In a small bowl mix together egg yolk and mustard.

Adding to the bowl as you go, peel and finely dice the onion, finely slice the chilli, finely chop most of the coriander, stalks and all, reserving a few nice leaves, and finely dice the haddock.

You just have to make sure everyone is ready to eat when it emerges from the oven, as a soufflé is a dish that waits for no one. This one was often served as a light supper for the late Queen ...

Haddock is also one of the most popular smoked fish: it’s sold dyed and un-dyed as Finnan haddie (cold-smoked fish on the bone), and is turned into Arbroath smokies (a hot-smoked artisanal ...

This will take 20–25 minutes. Once all the stock has been absorbed by the rice, add the diced smoked haddock and frozen peas and cook for 2 minutes. Stir in the chopped parsley and lemon juice ...