Preparation info

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    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • ¾ lb smoked haddock
  • ¾ lb fresh haddock
  • lbs


Preheat the oven to Reg 5/375°. Poach the fish in the milk and water for 15 minutes, or until the skin and bones come away easily, basting with the liquid a couple of times. Make a sauce with the butter, flour and enough of the fish liquid to give it the consistency of double cream. Ad