1757 Smoked Haddock

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This is a small haddock with the head removed, then split open from the back and smoked; it provides an excellent dish for breakfast.

If served grilled accompany it with melted butter; if to be served poached place it in a small amount of lightly salted boiling water or milk, cover, reboil, then bring to the side of the stove and allow to poach. A haddock of 750 g (1 lb 10 oz) will need approximately 15 minutes to poach.

Serve on a dish with a little of the cooking liquor and serve fresh or melted butter separately according to the guests’s requirement.

When smoked haddock is served for lunch it is usual to accompany it with a sauceboat of Egg Sauce and a dish of freshly cooked plain boiled potatoes.