Put the potatoes on to boil, then place the haddock in a separate pan with the milk. Bring the milk up to the boil, then immediately turn down the heat very low. Cover and poach for five minutes ...

Deep fry the fish cakes in oil heated to 180c until golden brown and cooked through (about 4 minutes). 10. Spoon the sauce into bowls and top with the fish cakes.

While the potatoes are cooking, put the haddock in a pan with about 500ml of water. Bring to the boil, then immediately turn off the heat, cover the pan with a lid and leave to stand for 8-10 minutes.

1. Mix all the ingredients, apart from the panko crumbs and 20g of the butter, together and shape into four cakes. 2. Coat the cakes in panko crumbs by pressing them down into the cakes. 3. Heat a ...

250g smoked haddock; 2 shallots, finely chopped; 50ml dry, white wine; 300g potatoes peeled, cooked and mashed; 100g peas, cooked; 4 parsley stalks, destalked and chopped ...

Heat the milk and seasonings and poach the haddock fillets until just done. Drain, allow to cool slightly and flake. Leave the fish to cool completely. Mix the mashed potatoes with the cooled fish, ...

How to poach smoked haddock Poaching smoked haddock, and indeed any other variety of fish, keeps it moist and tender. It’s an easy technique to master and a healthier alternative to frying.

1. Set a steamer insert into a saucepan and fill the pan with enough water to come up to the level of the steamer. Bring the water to a boil. Add the eggs, cover, and cook for 11 minutes.