Smoked Haddock in Court-Bouillon

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 pounds smoked haddock fillets
  • water and milk, to cover
  • melted butter
  • thin lemon slices


Soak haddock in water for 2 hours. Drain fish and put in a saucepan; cover with equal amounts of water and milk, and bring to a fast boil. Remove from heat and allow to stand for 15 minutes. Drain haddock, reserving stock for some other use. Serve with melted butter and thin lemon slices.