Haddock and Bacon Pot Pie

Name: Haddock and Bacon Pot Pie
Yield: Serves 2
Cuisine: United Kingdom
Ingredients: 3 tablespoons (45 g) butter; ½ cup (90 g) fresh fine white breadcrumbs; ½ teaspoon freshly ground black pepper; 1 lb (½ kg) smoked haddock fillets, poached (if frozen, pull off skin before they thaw); 4 slices back bacon; ¾ lb (360 g) tomatoes, blanched, peeled and quartered

Preparation info

Serves
2

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This Shropshire recipe is so good as a supper dish, with a glass of red wine and some cheese and fruit to follow, that once made it will be asked for again.

Ingredients

1 lb (½ kg) smoked haddock fillets, poached (if frozen, pull off skin before they thaw)
4 slices

Europe
United Kingdom
Engalnd
Supper

Method

Cut the rind from the bacon. Cut the slices into ½ inch (l cm) squares. Lightly fry them and set aside.

Flake the haddock, removing all the skin and any bones. Mix in the pepper. Grease a baking dish with one-third of the butter. Lay in the fish. Put the tomatoes over it and the bacon over the tomatoes. Sprinkle the breadcrumbs all over and dot with the remaining butter.