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Smoked Haddock with Yukon Gold Potatoes

Provided by Mel & Sheryl London

Vacuumed packed in France, this salted and smoky fish is a rare and unusual delicacy in the United States and very popular in its country of origin.

Smoked Haddock with Yukon Gold Potatoes

Ingredients

  • 2 fillets of smoked Haddock (Note: Soak fish in water to cover and put in refrigerator for about 8 hours. Then drain and discard water. Cut both fillets lengthwise into 2 pieces and then cut each piece across into thirds with a sharp knife or scissors and set aside.)
  • 1 pound medium size Yukon Gold potatoes (about 4 or 5) cut in halves, cooked in boiling salted water to cover for about 15-18 minutes. Then drain, cool, peel and cut into quarters. Set aside.

     In a 12 inch deep-sided skillet, add:

    • 1 ½ cups whole milk
    • 4 tablespoons crème fraiche
    • 1 tablespoon butter
    • 2 scallions, white part added to milk mixture (about 1-2 tablespoons) green parts cut and reserved for garnish (about 3 tablespoons)
    • ¼ teaspoon grated nutmeg
    • Black pepper to taste

    Directions

    Bring to boiling point over medium heat, then lower the heat to simmer and add the reserved fish. Simmer for about 8 minutes. Shut the heat under the skillet and remove the fish with a slotted spoon. Peel and discard the dark, tough skin from the fish. Tear into bite sized pieces and return to the skillet along with the reserved potatoes. Reheat over medium-low heat for about 5 minutes.

    Before serving, sprinkle with a few drops of Tabasco and scatter the scallion greens over all.

    Serves 3-4

     

    MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.