How long do you cook smoked haddock for: How To Cook Smoked Haddock

How To Cook Smoked Haddock

Versatile and yummy, smoked haddock is a dream in everything from fish pies and soups to salads, tarts and gratins. The smoking process lends the fish an aroma that complements and intensifies its mildly sweet flavour and, once cooked, the flakes are tender, delicious and delicately fishy. Smoked haddock also cooks very quickly so it’s ideal for pan frying and gentle poaching.

How to poach smoked haddock

Poaching smoked haddock, and indeed any other variety of fish, keeps it moist and tender. It’s an easy technique to master and a healthier alternative to frying.

To poach smoked haddock in water, place it in a pan with enough water to barely cover it, turn on the heat and allow it to come to the boil. Once bubbles appear on the surface, switch the hob off and let it finish cooking in the residual heat (for larger pieces of haddock you might need to leave the hob on a little longer). Then use the succulent cooked haddock as you please – flake it into a spicy kedgeree, mix into a fish chowder, perch it on a dressed potato salad, bake into a quiche or serve alongside an eggy breakfast.

To poach smoked haddock in milk, you might like to infuse the milk with onions, bay leaves, peppercorns, herbs or fresh garlic. Pop the fish in the pan along with the flavourings and allow the milk to simmer until the flakes are tender and cooked through. The fish and the aromatics will exchange flavours while they cook, creating a delicious poaching liquor that you can use to make a rich sauce or creamy fish soup, like cullen skink, so don’t discard it!

How to pan fry smoked haddock

Just as you would with any other variety of fish, fry your seasoned smoked haddock in a hot pan with a knob of butter and a swirl of oil to prevent the butter from burning. Haddock has a finer texture than firmer options like salmon and cod so it cooks at speed. Fry it skin side down until the edges begin to crisp (it will be about three quarters of the way cooked at this point) before gently flipping over for a final couple of minutes. To serve, pour over the butter from the pan and enjoy with potatoes, beans, roasted squash or anything else that takes your fancy.

How to bake smoked haddock in a bag

Place your haddock on a piece of greaseproof paper along with butter, lemon and seasonings. Then fold one side of the paper towards the other and pleat the edges together to create a little parcel before baking for 12-15 mins in a moderate oven. The steam generated in the belly of the bag will gently cook the fish so it remains juicy and tender inside. When you open up the parcel the fish will be succulent and surrounded by a smoky, buttery sauce that you can spoon over and savour.

How to simmer smoked haddock in a sauce

Add chunks of skinless smoked haddock to your favourite simmering sauce so they can soak up the flavour like delicious little sponges while they cook. Scrumptious sauce combinations include creme fraiche and chives, double cream and mustard, capers and tomatoes or gooey cheddar and chilli.

Smoked Haddock Meal

As an Amazon Associate I earn from qualifying purchases.

Smoked Haddock Quick Meal

This smoked haddock meal is so quick – you can cook it for any amount of people, just using a fillet per person.

Cook an extra fillet to use for kedgeree or fish cakes another night. 

Skin it and take the bones out, then flake it and put it in a polythene box in the refrigerator. You can freeze it in a poly bag if you prefer to use it later than one or two days. Fish is best cooked and eaten fresh – not stored for too long as it goes off quite quickly.

The quantities are vague because you can cook this for one or more people. The important thing is to have just one layer of fish in the pan.

  • 1 fillet per person
  • milk to cover
  • knob of butter per fillet
  • black pepper to taste 

You could also serve this with some mashed potato and green veg, such as peas or broccoli. Use the cooking milk to make parsley sauce to pour over and you’ll have a superb meal in double quick time. Be careful to taste your sauce before you season it, as the smoked haddock is naturally salty and you might find you need no salt, only some pepper. Keep the cooked fish warm on a plate whilst you make the sauce. 

Take a fillet of smoked haddock per person.

Put the fillets skin side up in a frying pan and cover with milk, season with some pepper and dot with butter.

Bring the milk up to the boil and then turn down to simmer.

Leave about 2 minutes, then flip the fish over. Cook a further 3 minutes until the fish is cooked. It will flake easily when it’s ready.

Serve with either crusty bread or fresh bread and butter to mop up the juices.

This is such a great meal if you’re short of time. It’s also a good meal if you live alone as it’s one pan and ready in a flash.

You may also like these recipes using smoked haddock in a meal 

Some of the links on this site include affiliate links, providing Find-a-Seafood-Recipe a small percentage of the sale at no additional cost to you.  

Subscribe to Seafood Recipe News – complete the form below.

Your email address is secure and will *only* be used to send Seafood Recipe News. When you confirm your subscription, you will be taken to a page where you can access your free eCourse. Complete the form and it will arrive over the following five days.

Smoked Haddock Meal





By Liz Alderson,Mar 25, 2017







This smoked haddock meal can be ready in under 10 minutes – with some bread and butter or new potatoes, you’ve got a meal on the table in double quick time.





Prep Time:2 minutes

Cook time:5 minutes

Yield: 1 fillet per person

Main Ingredient: smoked haddock, milk, butter


Join our Facebook Page

Smoked Haddock with Ramen Noodles and Vegetables Recipe – Japanese Cuisine: Main Dishes. «Food»

Smoked Haddock with Ramen Noodles and Vegetables Recipe – Japanese Cuisine: Main Dishes. Food

GOLDEN THOUSAND

  • Recipes
  • FOOD MAGAZINE No. 93 (155)
  • Food school
  • Ideas
  • Authors
  • Base

My recipe book

Include ingredients

Remove ingredients

Featured Ingredients

Recipe Type

Food Verified

Step by Step Recipes

Video Recipes

Recipes with History

AUTHOR: 9 0004 Olga Khudina

portions:

2 COOK:

30 minutes

30 minutes

No photos have been added here yet.

Recipe author

Author: Olga Khudina Go to profile

Energy value per serving

Calories

Proteins

Fats

Carbohydrates

936

56

10

154

kcal

grams

grams

grams

servings

2

Smoked haddock fillet

225 g

Chives

1 tablespoon

Ground black pepper

pinch

Ramen noodles

250 g

Miso soup

1 l

Mini corn

50 g

C ukini

50 g

Watercress

50 g

Canned bamboo shoots

12 pieces

Kombu seaweed

25 g

Cooking instructions

30 minutes

Print

1 Soak the seaweed in warm water for 5 minutes. Drain.

2Place the fish, skin side down, in a pan and cover with water. Cover, bring to a boil and cook for 5 minutes. Carefully transfer the fish to a plate and sprinkle with chives and black pepper.

Tool

Ceramic coated pan

3Cook the noodles in boiling water for 2-3 minutes until soft. Drain and rinse under cold water. Divide among 2 bowls. Bring the miso soup to a boil, add the chopped vegetables and cook for 3 minutes until soft. Pour the vegetable soup over the noodles, top with watercress and top with fish, seaweed and bamboo.

popular searches:

Casserole

Cutlets

Rolls

Stew

Comments

See also:

Zucchini: benefits, harms and how to cook

A short guide to the use of zucchini + simple recipes

How to cook watermelon jam

Easy recipe and step by step tutorial from editorial kitchen

special projects

Similar recipes

Grilled eggplant

Author: Food

4 servings

40 minutes

Mushrooms with bacon on the grill

Author: Food

4 servings 9 0004

Zucchini on the grill

Author: Food

3 portions

30 minutes

Meatloaf

Author: Matilda Ogurtsova

2 portions

30 minutes

Boiled tongue

Author: Matilda Ogurtsova

2 portions

30 minutes

Boiled lamb

Author: Matilda Ogurtsova

2 portions

30 minutes

9 0002 Boiled chicken

Author: Matilda Ogurtsova

1 portion

20 minutes

Tolma from lentils in grape leaves

Author: Matilda Ogurtsova

2 portions

Mshosh

Author: Matilda Ogurtsova

2 portions

Red bean puree with dogwood

Author: Matilda Ogurtsova

2 servings

Red bean puree with nuts

Author: Matilda Ogurtsova

90 002 2 portions

Red bean puree with onion

Author: Matilda Ogurtsova

2 servings

30 minutes

Haddock fish how to cook.

Haddock recipes. Fish up your sleeve.

Recipe list


Haddock is a dietary variety of cod fish. How long does it take to prepare it? It is enough to cook haddock for 20 minutes. It is rich in iodine, contains a low percentage of fat, and is an excellent source of protein. The meat of this fish is very tasty, regardless of the method of preparation. Even those who carefully monitor their figure can enjoy this delicacy. You can buy haddock in almost any store. Suitable for cooking in the oven, slow cooker, in batter. Cooking haddock is very simple, just connect a little imagination.

Fresh herbs bring the best flavors to this exquisite fish. Haddock with lime Haddock with lime Haddock with lime. Baked potatoes with mustard sauce Baked potatoes with mustard sauce. You must prepare the dish. Hooker’s Cradle. Wild rice is good for jellyfish.

Smoked rice noodle tart. Smoked Rice Noodle Tartlet – Rice noodles served with young vegetables and a sweet sour sauce in smoked haddock. Recipe for tomatoes and capers Recipe with tomato and caper puree Recipe with tomatoes – capers – puree – Since capers have a very strong taste, they can be varied depending on the quantity.

Oven baked fish

A popular haddock recipe that is suitable for both a regular dinner and a festive table. It is recommended to decorate the finished dish with vegetables and herbs.

Ingredients:

  • Fish – 500 gr.;

Bean and leeks with smoked fish Bob and leeks with smoked fish. Lovely leek and onion flavors and spicy smoked bib round out the mild waxy bean flavor with this imaginative recipe. Gestowter pikshun Gestowter haddock. A fish dish from northern Germany. Haddock belongs to the cod family and has a length of up to one meter and 12 kilograms.

If you want to fish with your own fish, wipe it with your hands so that the fish does not slip out of your hand. Carrot Oatmeal with Jam Oatmeal Carrots with Jellyfish – Of course, you can use other types of fish. Bite in sweet mustard sauce. Bite into sweet mustard sauce. Add fresh parsley potatoes and green salad to this dish.

  • Potatoes – 5 pcs.;
  • Carrot – 1 piece;
  • Sweet pepper – 1 pc.;
  • Cauliflower – 100 g;
  • Broccoli – 100 g;
  • Sour cream – 200 g;
  • Cheese – 100 g;
  • Butter – 1 tbsp. l.

Oven-baked haddock retains all useful qualities, minerals, vitamins. This fish has excellent taste.

Preparation:

Haddock tails in yogurtsauc. Mostly cooked Shelfish, one of the most beautiful sea fish of our breadth. Pike with skewer Skewers with skewer – Shampoo mushroom contains little fat, mainly caught on the Norwegian coast. Haddock in an onion bed Haddock in an onion bed. You can also use any other culinary fish for this recipe.

Recipe Haddock in Breadcrumbs with Lemon and Garlic

Pork Fillet with Peanut Pesto Peanut Pesto Bib Pancake is a recipe. Of course, you can also use other types of fish to your liking. Place 1 jellyfish fillet on a plate, cover with freshly picked cling film and run it through the oven in the preheated oven for 15-20 minutes. Clean spinach, wash and dry.

  1. Peel potatoes, cut into small pieces.
  2. Peel and cut vegetables.
  3. Cut the fillet into small pieces.
  4. Take an oven dish and grease it with butter.
  5. Place some of the potato slices on the bottom of the dish.
  6. Salt.
  7. Lay out some of the chopped vegetables.
  8. Salt.
  9. Arrange the fish on top.
  10. Salt.
  11. Place the remaining chopped potatoes on top of the haddock.
  12. Top with sour cream.
  13. Grate cheese on top of the sour cream.
  14. Cover dish with foil.
  15. Bake at 180 degrees for no more than an hour.

Bon appetit!

Haddock
fried with tomatoes and
onion

Peel the garlic and cut into slices. Pour the broth into a deep saucepan and simmer the cucumbers in it for about 2 minutes. Add spinach leaves with garlic, ginger and steam for 1-2 minutes until the leaves collapse. Remove the ginger, season the vegetables with chili, coriander, beans, cinnamon and vanilla powder and a little nutmeg. Mix dill and olive oil.

For the mustard, dip the yogurt with broth, two mustards and an orange bowl. Place the cucumber and spinach vegetables on plates next to the bibs and dip around. When it’s especially healthy and delicious, fish should be on the menu. Hardly any other food is as versatile as it is for preparation and as healthy for people as fresh fish. Learn more about salmon, trout, herring and more.

Haddock is exactly the ingredient that will help you surprise your guests with an unusual and appetizing dish. The carcass of this variety of fish can reach up to 20 kg, but in stores there are small specimens in the assortment that are perfect for portioned cooking in the oven. Haddock dishes will become a real masterpiece on your holiday table.

Battered Haddock: cooking tips

A fish dish should be served once a week. He is a typical food for fasting, and who wants to make a diet does not come around him – fresh fish. Fried or fried or fried, baked or steamed, raw or boiled – fish always taste different and therefore always unique. Fish can be smoked, packaged in cans, frozen and dried, and every time it is a pleasure.

Fish are differentiated into freshwater fish and salt or seawater, with salmon and eels counted in either or both waters. There are noble fish like salmon, tuna or trout and there are less noble fish like herring, cod or perch.

A low-calorie, appetizing and beautiful dish of haddock that can be easily prepared by baking.

There are various ways to roast haddock: in the oven, microwave, slow cooker. The fish acquires a special taste and aroma in combination with vegetables.

Microwave
Ingredients:

  • Fish (fillet) – 500 g;

The British love their fish deep fried like fish and chips, the Inuit eat it dried as a small snack, and everyone has probably put out a can of buttered sardines by now. Unlike meat, fish can also be a delicacy when raw. Cooked jellyfish with dill or mustard sauce is a delicacy, while smoked salmon melts on the tongue. Like traditional Japanese sushi, or just like herring stuffed with potatoes.
. In addition to countless culinary arguments, fish values ​​above all as a healthy food.

Oven-baked stuffed haddock recipe

Minerals, proteins, vitamins and especially unsaturated fatty acids found in fish make it indispensable for a balanced and healthy diet. Fatty acids such as omega-3s are important for the heart, brain and, above all, for the functioning of the immune system. Marine fish are also important for the supply of iodine.

  • Cheese – 50 g;
  • Fresh herbs;
  • Lemon juice;
  • Rosemary;
  • Salt, pepper to taste.

Preparation:

  1. Arrange the fish on a microwaveable plate.
  2. Brush with butter.
  3. Salt.
  4. Sprinkle with fresh herbs.
  5. Sprinkle with lemon juice.
  6. Cover the haddock with a lid.
  7. Microwave and bake for 7 minutes at maximum power.
  8. Grate cheese over cooked fish.

Bon appetit!

And there is something else for fish: it has few calories, and therefore they can safely come to the table more often. What should you consider when you want to cook fresh fish? Fish has low calories and is very easy to cook. When buying fish, you should always be sure that the gills are still pink or a faint red. If they cannot be resolved so easily, simply pull the fish through hot water. If the fisherwoman has not yet released the fish, you should always be extra careful not to destroy the bile. Otherwise, every fish will become inedible. There are three rules for fish: cleaning, acidification and salting. After removal, the fish is washed under cold water, dried in spots, then acidified with some lemon juice or vinegar, and seasoned shortly before cooking, because then the meat remains white and firm. To make fish better, you should always steam them in a small liquid at a fairly low temperature and never boil them in water. Particularly delicious, most fishy flavors when cooked in Souda with a fish stand, white wine and a little lemon juice along with bay leaves. To prevent the fish from falling apart, you can put a special basket for it, and when it is steamed in the oven in its own juice, even in aluminum foil. A classic among cooked fish recipes is blue trout, which is simply delicious with fresh potatoes and melted butter.

  • If the gills are grey, then the fish is older, which means: Hands off!
  • Whoever buys fish in general must also vacate it from his barn.

You can cook another fish dish every day of the year and there are still many recipes left after 365 days.

Delicious salad

Fresh cod fish salad will be the highlight of your festive table. When preparing a salad, you can safely improvise.

Ingredients:

  • Fillet – 200 gr. ;

At Christmas there can be carp, and in the summer it is not always only grilled meat, and grilled fish is a delicacy, you can enjoy it without a bad conscience, because the fish does not make fat. Haddock belongs to the Dorshe family. Visually, it has much in common with a crackle, but can be easily distinguished by a black lateral line and a black dot above the pectoral fin. Like cod, bib is also very sensitive to temperature. This makes him an active tourist who changes his position depending on the water conditions.

It lives in schools and is a very peaceful fish. As a habitat, it prefers waters that are a little further from the coast. The jellyfish reaches a maximum length of about 110 centimeters and a lifespan of up to 20 years. On the market, it averages 50 centimeters in length and weighs about two kilograms. Sexually mature males are between the third and eighth years. Then between January and July, the females accounted for between one and a million eggs. Young larvae are often moved away from their breeding soil by sea currents.

  • Potatoes – 3 pcs.;
  • Butter – 30 gr.;
  • Chicken eggs – 2 pcs.;
  • Fresh herbs;
  • Bacon to taste.

Preparation:

  1. Boil potatoes in salted water, cut into small pieces.
  2. While the potatoes are cooling, prepare the bacon. Fry it in a pan with butter until golden brown. This will add richness to the salad.
  3. Fry fillets for 6-8 minutes.
  4. Put the cooked potatoes on a plate first, then put the bacon and fish. Place a warm egg on top of the cooked dish.

Salad is ready. Bon appetit!

Mussel clam – this tendency also owes its name to crustaceans and worms, but can also sometimes be overlooked also by small minors even from their own ranks. When Mates, flounder and Mussels taste the best, everyone knows – or it means at least!

Shelfish’s house is located in the North Atlantic, especially in the North and Baltic Seas, Labrador and Barents Seas, as well as on the east coast of North America. The main drainage basins are the North Sea, the Icelandic Atlantic Coast and the Barents Sea.

Fish up my sleeve

This recipe is very simple and requires a minimum set of products. However, the dish is low-fat, juicy and satisfying.

Ingredients:

  • Fillet – 300g;

  • Mushrooms (champignons) – 200 g;
  • Cheese – 150 g;
  • Onion – 2 pcs.;
  • Mayonnaise;
  • Lemon;
  • Vegetable oil;
  • Salt;
  • Pepper.

Preparation:

Jellyfish are especially recommended during the colder months because, like most Nordic fish, they have good meat. The meat is white and very thin. It has a very high protein content and a very low fat content, which is why it is very popular as an ingredient in diets and also has “athletic fish”. It is best to steam the bird, breed or fry on the skin in a heavy-bottomed pan. A classic from early times is all fish without a tail and head, cooked in a mustard sauce. This somewhat obscure court left behind many rudentrauma children, which were later passed on to each fish.

  1. Rinse the fillet thoroughly, dry it and divide it into two parts.
  2. Cut the onion.
  3. Grind the mushrooms.
  4. Sauté vegetables until tender. Cool down.
  5. Add cheese to cooled vegetables.
  6. Salt and pepper the fish, sprinkle with a little lemon juice.
  7. Put the mushrooms on the carcass.
  8. Cover the mushrooms with the second part of the carcass.
  9. Brush with mayonnaise.
  10. Put in sleeve.
  11. Bake for 25-30 minutes.

Bon appetit!

Brazilian fish stew with vegetables in coconut milk

Energy 327 kilojoules 77 kilocalories. Main composition Water: 80.2% Protein: 17.9%: 0.61%. Minerals Sodium: 116 mg Potassium: 301 mg Calcium: 18 mg Magnesium: 24 mg Trace elements Iodine: 135 mcg Selenium: 30 mcg Zinc: 270 mcg. Peel potatoes and boil in salted water. Preheat oven to 160 degrees. Peel the vegetables and clean them if necessary. Slice the munderehte and season with salt and pepper. Fold the corners of the aluminum foil up and twist them tightly to form closed bags. Garnish and cook the vegetables for about 12 minutes in a preheated oven.

Ingredients:

  • Fillet – 300 g;
  • Carrots – 2 pcs.;
  • Lemon – 1 piece;
  • Mayonnaise;
  • Sour cream;
  • Salt, pepper to taste.

Preparation:

  1. Carrot and lemon cut into small pieces.
  2. Arrange lemon, fish, carrots on foil and sprinkle with salt and pepper.
  3. Add water to the multicooker bowl.
  4. Place the carcass, wrapped in foil, on the wire rack in the slow cooker, which is intended for steaming.
  5. Steam for 30 minutes.

Bon appetit!

Combine the remaining oil in a small saucepan and boil until the fat separates from the egg whites. Whisk the egg yolk with white wine, a little lemon juice, salt and pepper in a not too hot water bath with snow bean foam. Heat the oil drop by drop, then add it to a thin stream with constant stirring until the desired creamy Dutchman’s consistency is reached. Make sure only clear butterfat is included in the sauce and the white ingredients remain in the pot.

What dishes can be prepared with haddock

Heat the remaining oil in a pot until it is lightly browned. Pour over potatoes and stomp, toss in some brown “nut butter” and coarsely ground pepper. Take the vegetable bag out of the oven, open it and garnish with a tassel with thinly sliced ​​wild garlic strips. Potato and lime holland.

The simplest and healthiest haddock dish is battered fish.

Ingredients:

  • Fillet – 300 g;
  • Chicken eggs – 2 pcs.;
  • Flour;
  • Salt, pepper;
  • Sour cream.

Preparation of batter:

  1. Mix eggs with flour and sour cream, add salt and pepper.
  2. Get the consistency of thick sour cream.

Preparation:

  1. Dip the fillet in batter, fry over medium heat.

Bon appetit!

Haddock is inferior in popularity to such types of fish as zander or silver carp, despite the fact that in terms of its properties and taste, it is no worse than them. It is a lean fish that is a good source of protein and is high in iodine and other vitamins.

It is very easy to prepare and, whatever method of serving you choose, haddock always looks appetizing. If you decide to try this type of fish, we can offer you recipes for fried haddock. haddock in foil. And now we have selected for you the most successful recipes for making haddock in the oven.

Haddock fish in the oven

  • haddock – 1 piece;
  • soy sauce – 2 tbsp. spoons;
  • ketchup – 2 tbsp. spoons;
  • mayonnaise and sour cream – 3 tbsp. spoons;
  • ground white pepper and peas – to taste;
  • bay leaf – 3 pcs.

Before cooking the haddock in the oven, clean and cut the fish into portions. After that, pour them with soy sauce and set for 20 minutes. marinate. Grease a baking tray with oil, put the fish on it, sprinkle with pepper, pour a small amount of water, put bay leaves on top and put in the oven, heated to 180 degrees for 30-40 minutes ..

While the fish is cooking, beat sour cream with mayonnaise, add ketchup to them and mix everything well. Pour the haddock with this sauce and bake until cooked, and at the time when you turn off the oven, let it brew for another minute. 10-15.

Recipe for making haddock in the oven

Haddock baked in the oven according to this recipe is not very dietary because of the cheese sauce, but very tasty.

  • haddock fillet – 1 kg;
  • grated cheese – 1 tbsp.;
  • paprika – ? teaspoon;
  • salt – 1 teaspoon;
  • cream – 1.5 tbsp. spoons;
  • vegetable oil – 3 a little. spoons;
  • mustard powder – 1 teaspoon;
  • flour – 3 tbsp. spoons;
  • bow – 1 pc.

Wash the fish fillet and pat dry. cut into portions, salt and pepper. Finely chop the onion and fry until golden. Later, add flour, mustard, salt and cream to it and cook the sauce, stirring slowly until it thickens. After that, remove it from the heat, combine with grated cheese and stir until the cheese has melted.

Grease a baking sheet with oil, spread the fish on it, pour sauce over it and sprinkle with paprika. Bake the haddock fillets in the oven at 180 degrees for 30 minutes.

Haddock baked in sleeve

This dish of haddock, cooked in a sleeve and in the oven, turns out to be very tender and juicy, and thanks to the addition of mushrooms, quite satisfying.

  • haddock – 1 piece;
  • champignons – 200 g;
  • cheese – 200 g;
  • bow – 2 pcs.;
  • mayonnaise – 2 tbsp. spoons;
  • lemon – 1 piece;
  • salt and pepper to taste;
  • vegetable oil.

Clean the fish, rinse, dry and divide into two parts along the ridge.