The smoky flavour of the haddock marries perfectly the silky smooth sour cream sauce. A bold dish for those who (like me) love fish in any form and preparation. And it’s ready in less than 15 minutes!
Does it happen to you as well, to go to the supermarket and see unusual things that you’d like to experiment with? No? Yes? Well, that’s what happens to me almost every time. Normally though, I leave my brave thoughts aside to stick to the usual shopping list. But this wasn’t that time. Taking advantage of a 3 for £10 offer on fish, we included a pack of smoked haddock fillets to our usual fish choices.
How to cook it though? It can be added to a fish pie – which I’m going to tackle very soon – but on its own it could be a bit difficult to handle. A quick search on the internet helped to find the right and quick fix for it. This recipe from Delia Online hit the spot.
Ingredients (serves 2)
- 2 smoked haddock fillets (240g)
- 1 knob of butter
- 150ml soured cream
- 200ml milk
- freshly grated black pepper
- chives (fresh or dried, you pick)
In a shallow pan, place the haddock fillets and cover it with the milk. Let it simmer uncovered for 10 minutes (the milk will evaporate almost completely, so keep some in case the pan will get too dry).
Carefully transfer the fish from the pan to a plate, turn up the heat and add the sour cream. Let the sauce simmer for a few minutes to thicken up, then whisk in a knob of butter for extra richness.
Return the fish to the pan, cover with the sauce and simmer for an extra minute to heat everything up.
Scatter some chives and some black pepper on top and it’s ready to be served.
I chose some garlicky wilted spinach and some vegetable chilli leftovers as accompaniment, but boiled potatoes are an amazing side to it as well.