Smoked Haddock, Poached in Milk

A simple meal, which used to be a favourite in Scotland, but which is not much made anymore: smoked haddock poached in milk. Served with peas flavoured with mint.

The smoked haddock came from Morrison's supermarket, designated as an 'angel cut' haddock, and sourced from the north Atlantic. The package warned about bones, but there were none at all.

Heat milk in a skillet until it boils, then turn down the heat and add the haddock fillet. Cook for ten to twelve minutes, and half of that time under glass. The peas (tinned) were prepared in a separate pot. I added chopped mint. Serve the ensemble with lots of white pepper. Utterly delicious, and a memory of good food in the sixties.