Smoked Haddock Poached in Milk

Poaching smoked fish in milk used to be a very common practice in Scotland. The flavour of the dish is out of this world, if you haven't tried it before.

The Fish:

An undyed block of haddock (both fillets from the same fish) was bought from Morrison's supermarket and fried in a little melted butter in an omelette pan for one minute. The heat was turned down to the lowest level, and two tablespoons of whole milk were added. Allowed to simmer in the milk for eight to nine minutes under glass, without turning. Watch the pan carefully in case the milk bubbles up to the lid. Decant the haddock fillets to the serving plate with a fish slice, and pour the mixture of milk and butter over the fish.

The French Fries:

The chipped potato pieces were boiled for fifteen minutes in a small pan of salted water. The pan was drained, and the chips were decanted to a glass roasting tray, brushed with sunflower oil. Each of the chips was brushed with a mixture of sunflower oil, tomato ketchup, white pepper, coriander, oregano, worcester sauce, and a little salt. They were turned, and brushed again on the other side. Cooked under the grill for between ten and fifteen minutes, or until they begin to crisp around the edges.