Poaching Smoked Fish

Smoked fish, such as haddock and cod, is usually poached m seasoned milk rather than court bouillon or water. Milk helps rid the fish of excess salt and mellows its smoky flavour.

1. Pour milk or an equal mixture of milk and water into a pan and add 1-2 bay leaves and a few peppercorns. Add the smoked fish, bring to a simmer over a moderate heat, then remove from the heat and cover tightly. Let stand for 10 minutes. Remove the fish and discard milk and flavourings.

   

2. Scrape away the skin and any dark flesh with a paring knife. Turn the fish over and remove any bones with tweezers.