Smoked Haddock in Milk

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 large smoked haddock
  • 1 pint milk
  • Butter


    Skin the haddock and remove the main bones. Put into a shallow heatproof buttered pan and cover with the milk. Cook gently for ten minutes until the fish is tender. Drain, and serve with knobs of butter.