Jamie Oliver

forum: Food & Drink

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#1 Mon 04 Feb 08 12:10pm

abdullahcohn

Forum champ
Occupation Occupied
From My House
Member since Fri 11 Nov 05

Smoked haddock fillet white smoked cod fillet yellow, both very large

Any ideas?
For tonight.

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#2 Mon 04 Feb 08 12:33pm

oliviascotland

Forum champ
From Scotland
Member since Wed 06 Apr 05

Re: Smoked haddock fillet white smoked cod fillet yellow, both very large

Delicious poached with milk and butter and served with mashed potatoes and green vegetables (peas or leeks are great with this). yummy

Or you could make a kedgeree with it ....

Last edited by oliviascotland (Mon 04 Feb 08 12:34pm)

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#3 Mon 04 Feb 08 12:51pm

JennyR

Member
From Whitby, North Yorkshire
Member since Thu 29 Jul 04

Re: Smoked haddock fillet white smoked cod fillet yellow, both very large

Jamies fantastic fish pie is exactly what it says fantastic  yummy It's in Return of the Naked Chef if you have it.  If not I'll copy it out if you want it (presume it's published worldwide and your allowed?).

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#4 Mon 04 Feb 08 1:07pm

oliviascotland

Forum champ
From Scotland
Member since Wed 06 Apr 05

Re: Smoked haddock fillet white smoked cod fillet yellow, both very large

Yes, Jenny, we are allowed!!  It's only the new one that's the problem  smile

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#5 Mon 04 Feb 08 2:05pm

abdullahcohn

Forum champ
Occupation Occupied
From My House
Member since Fri 11 Nov 05

Re: Smoked haddock fillet white smoked cod fillet yellow, both very large

JennyR
Please!

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#6 Mon 04 Feb 08 2:06pm

abdullahcohn

Forum champ
Occupation Occupied
From My House
Member since Fri 11 Nov 05

Re: Smoked haddock fillet white smoked cod fillet yellow, both very large

I get smoked fillets often, because they are always on offer, so the more recipes the better.

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#7 Mon 04 Feb 08 2:51pm

JennyR

Member
From Whitby, North Yorkshire
Member since Thu 29 Jul 04

Re: Smoked haddock fillet white smoked cod fillet yellow, both very large

5 large potatoes peeled and diced
2 eggs
bag of spinach
1 onion finely chopped
1 carrot finely chopped
(I normally just blast above together in magimix)
olive oil
2 good handfuls (what size are jamies hands? I hate it when he says that!) of grated cheese, mature cheddar or parmesan.
juice 1 lemon
handful of flat leaf parsley
1lb fish (I usually mix smoked with unsmoked and arn't to fussy about the weight.)
1/2 pint double cream (I use creme fraiche)
1 heaped teaspoon english mustard
nutmeg

oven 230c/ 450f/ gas 8

boil potatoes and hard boil eggs (can be done in same pan, peel and quarter eggs when cooked). Steam spinach. can be done over potato pan.

Fry onion & carrot together slowly in some oil about 5 mins add cream bring to boil. Take off and add cheese, lemon juice, mustard, parsley.

Put fish spinach and eggs in suitable dish. Pour over the sauce. Mash your potatoes with more oil and season with salt pepper and nutmeg. Spread on top of fish. cook 25-30 mins till golden.

Enjoy big_smile

Last edited by JennyR (Mon 04 Feb 08 2:52pm)

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#8 Mon 04 Feb 08 2:54pm

JennyR

Member
From Whitby, North Yorkshire
Member since Thu 29 Jul 04

Re: Smoked haddock fillet white smoked cod fillet yellow, both very large

Another favourite, pan fry the smoked haddock fillets in a little olive oil, serve with colchanon and a sauce made with a bit of white wine, shallots and creme fraiche.

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#9 Mon 04 Feb 08 3:17pm

oliviascotland

Forum champ
From Scotland
Member since Wed 06 Apr 05

Re: Smoked haddock fillet white smoked cod fillet yellow, both very large

Another option is Cullen Skink - a traditional Scottish soup, which originated in the fishing village of Cullen (in Morayshire):

Ingredients:
A large smoked haddock (weighing around 2 lb)
1 medium onion, finely chopped.
1½ pints (900ml) milk
2 tablespoons butter
8 oz mashed potato
Salt and pepper
1 bay leaf
Chopped parsley
Water
Triangles of toast (as an accompaniment)

Method
Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once. Take the haddock from the pan and remove the skin and bones. Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper. Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish. Add the milk to the fish stock and bring back to the boil. Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!). Add the fish and reheat. Check for seasoning. Just before serving, add the butter in small pieces so that it runs through the soup.
Serve with chopped parsley on top, accompanied by triangles of toast.

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