| |
|
What You Need:
(To Serve: 2 - 4)
|
|
|
|
Smoked haddock (about 1½ - 2 lb.)
1 oz fat
¼ pint milk
Parsley
Eggs
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Wash and trim a smoked haddock and cut in 2 - 4 pieces.
|
2. Put fat and milk in a pan, bring to the boil and add the fish; poach gently until cooked, then put on a hot dish.
|
3. Boil the liquid for 2 - 3 minutes, add chopped parsley if desired, and pour over the fish.
|
4. Serve if desired topped with poached eggs.
|
|
|
|
|
