This is one of my favourite recipes (stolen from my sister), you can use any smoked white fish (not the yellow dyed stuff but a natural pale colour) like say cod but haddock for me tastes better. While skinning and de-seeding the tomatoes is a pain it does give a better texture. To scale up just double/triple etc the quantities. The real up side is that it tastes great cold the next morning - have only ever experienced this when I have cooked it for myself, if the guests do not finish it off at the table random late night snacking does for the remains.
Serves 4 as a starter or 2 as main course
Ingredients
1lb smoked haddock,
3 tomatoes (skinned & de-seeded),
2 rashers smoked back bacon (grilled crispy),
2 oz grated strong cheddar cheese,
1/4 pt cream,
black pepper
Use a low dish (eg casserole lid), grease dish with butter.
Chop fish into small chunks. Chop up tomatoes and bacon and spread over/between the fish chunks. Pour over the cream, sprinkle cheese over top and grind black pepper over the cheese.
20 mins in moderate oven (Gas Mark 5, 375 °F, 190 °C). Serve with crusty bread as a starter.
Subscribe to:
Post Comments (Atom)
5 comments:
This recipe sounds amazing. I'll try it sometime!
That sounds YUMMY!
yummm. . I'm not a big "fish" fan other than salmon and that sounds marvelous. What time is supper?
Finger trouble again.
You are all welcome anytime!
Post a Comment