2 fillets to weigh 460g.
Skinned, boned and vacuum packed.
We always advocate the minimum of cooking so as much flavour is retained as possible. This also keeps any smell to a minimum.
Place small pieces of smoked haddock in a dish and then cover them in boiling water from a kettle and leave for 2 to 3 minutes.
The thicker piece or loin, which is milder in flavour is best cooked whole and served traditionally with a poached egg and a few vegetables such as asparagus or fenne
The thinner piece which will have absorbed slightly more smoke and salt giving a stronger flavour would be ideal to be used as an ingredient in fish pies, risottos, kedgerees or with pasta.