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OMELETTE BENEDICT
Ingredients
100gm (4oz) smoked haddock
50gm (2oz) English butter
150ml (1/4pt) fresh double cream 3 eggs separated
salt and freshly ground pepper
50g (2oz) English Cheddar cheese grated
Serves 2
1.
Place the fish in a saucepan and cover with water. Bring to boil and simmer gently for 10 minutes. Drain and flake the fish, discarding skin and bones.
2.
Place the fish in a pan with half the butter and 30ml (2 tbspn) fresh cream. Toss over a high heat until the butter melts. Leave to cool.
3.
Beat the egg yolks in a bowl with 15ml (1 tbsp) fresh cream & seasoning. Stir in the fish mixture. Stiffly whisk the egg whites and fold in.
4.
Heat the remaining butter in an omelette pan. Fry the egg mixture, but make sure it remains fairly fluid. Add smoked haddock mixture to omelette. Do not fold over. Slide it on to a flameproof serving dish.
5.
Top with cheese and remaining fresh cream blended together. then quickly bubble under a preheated grill. Slide onto a heat proof serving plate.
HADDOCK KEDGEREE
Ingredients
2 good sized haddock fillets (boned)
10oz Basmati rice
1 clove of garlic
2 oz mushrooms
1/4 of a green pepper
1 onion
1/2 desert spoon green masala paste
1/2 teaspoon garam masala powder
1/4 pint of water
desert spoon of lemon and vinegar fresh chopped coriander leaves
1.
Boil rice.
2.
Place smoked haddock into a pan of cold water and bring to the boil. Then drain off the water.
3.
Saute the garlic, mushrooms, pepper and onion in oil.
4.
Add green masala paste and garam powder and lastly some fresh water.
5.
Simmer for a few minutes.
6.
Add lemon, vinegar and coriander to taste.
7.
Flake the smoked haddock and add to the mixture along with the cooked rice.
8.
Mix everything together thoroughly then serve.
GEORGE'S FISH PIE
Ingredients
2 good sized smoked haddock fillets (boned)
1lb of potatoes
1oz butter
1 clove of garlic
1/2 pint of milk
3oz grated cheddar
1 teaspoon of mustard
2 tomatoes
1 tablespoon of cornflour
1.
Mash potatoes until soft and creamy.
2.
Place smoked haddock into a pan of cold water and bring to the boil. Then drain off the water.
3.
Saute the garlic in butter then make a rux with the cornflour.
4.
Add milk.
5.
Stir until it thickens, then stir in the cheese and mustard.
6.
Flake the smoked haddock and add to the sauce.
7.
Spread mashed potato around the outside of a dish then pour cheese sauce mixture into the centre.
8.
Sprinkle with grated cheese and arrange slices of tomato on top.
9.
Grill until the cheese is bubbling then serve.
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Today
the majority of smoked fish is cured in mechanical kilns, but for a
hundred years fish was smoked exclusively in traditional smokehouses. The traditional smokehouses, which have survived in England today, are mainly found in Grimsby where the main developments in the process took place. Read More >>> |
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