The Single Best Strategy To Use For sauces for smoked haddock fillets
Jennine Rye/Tasting Desk To cook the haddock, include ½ cup of water and also the milk to some pan. Warmth them Carefully in advance of adding the smoked haddock towards the pan, pores and skin aspect down. This process of poaching the haddock enables the delicious smokiness from the fish to infuse the milk, that may then be included to the rice