Double Poached Haddock with veg and rice. Pour the milk into to a wide-bottomed saucepan and season with salt. Place the Haddock skin down in a ceramic dish. The add the milk until it just covers the fish.

Mustard gives a lovely piquancy to the dish and works well with haddock. Great presentation of the veg… saves lumping it all together! Our haddock and rice is a spicy weeknight treat full of goodness. You can have Double Poached Haddock with veg and rice using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Double Poached Haddock with veg and rice

1. Prepare 2 portions of Smoked Haddock.
2. It's 2 portions of Plain Haddock.
3. It's of Garlic Butter.
4. You need of Black Pepper.
5. It's of Water.
6. It's of Veg and Wholemeal Rice to go with.

This haddock and rice dish is a delicious and filling way to get one of your five a day. This haddock and rice meal is a lovely pescetarian meal with an enhanced flavour from the smokiness of the haddock. This curry inspired rice dish was brought back to the UK from colonial India and is traditionally eaten for breakfast or brunch. If you're not quite up to.

Double Poached Haddock with veg and rice step by step

1. Put the fish, both kinds, into a generous frying pan. Put enough water in to bring the level to the top of the fish..
2. Drop in about 100-200 grams of Garlic Butter and shake gently to mix..
3. Cook gently for about 10-15 minutes then flip over the fish to cook the other side..
4. Drain and serve with the rice and vegetables of your choice!.

Flaky poached smoked haddock in white sauce flavoured with a spoonful of mustard, served with poached egg and spinach. Pour the milk into a large frying pan or sauté pan, add the sliced onion and bay leaf and bring to a simmer. Carefully place the haddock, skin-side down into the liquid and. Smoked haddock is the key ingredient in the popular Anglo-Indian breakfast dish, kedgeree, which is a combination of rice, curry, smoked haddock and boiled eggs. Another popular way of cooking the fish for breakfast, commonly used in Scotland, involves it being poached in milk with bay leaves and.