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1 lb (500 g) smoked haddock, skinned
1-1½ cups (250-375 mL) cream (should barely cover fish)
Salt and pepper


Put fish (“skin side” down) and cream into a heavy-bottomed pan, and warm over moderate heat 15-20 minutes or so, until fish flakes easily. Remove from heat, season to taste with salt and pepper, and add a bit of butter. Serve with mashed potatoes on the side.

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