Smoked Haddock au Four

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 pounds smoked haddock fillets
  • butter
  • hot milk
  • boiled new potatoes


Soak haddock fillets in water for 2 hours. Drain fish and arrange in a well-buttered shallow baking dish. Add barely enough hot milk to cover fish. Dot with butter and bake in a moderate oven (375°-M4) until fish flakes with a fork. Serve in the baking dish, accompanied by boiled new potatoes and lemon quarters.