Smoked Haddock

In Britain, smoked haddock is a traditional breakfast dish grilled, boiled or served with maître d’hôtel butter. I like to serve this excellent fish creamed (poached in water and milk until tender and then folded into a rich sauce made of equal quantities of double cream and stock from the haddock, and cooked with a roux until thick and creamy). Try smoked haddock, too, made into a creamy brandade.