Poached smoked haddock with parsley & black pepper
Ingredients
2 smoked haddock fillets (or 1 large cut into 2 portions)500ml milk
1 bay leaf (optional)
100g Lurpak Spreadable Slightly Salted
Bunch of parsley, leaves picked & finely chopped
Black pepper
Method
1. In a bowl, beat together the Lurpak, parsley and a good few grinds of black pepper. Set aside in the fridge while you cook the fish.
2. Pour the milk into a deep frying pan with a few parsley stalks and the bay leaf (if using). Bring to the boil and add the fish, turning the heat down to a gentle simmer.
3. Poach the fish for 5 minutes or until it's cooked through and begins to flake. If your fish isn't submerged in the milk, simply add a little water to increase the volume. Alternatively, swoosh the milk over the top of the fish regularly to ensure the top part is cooked too.
4. Take the fish out of the milk and drain for a moment on some paper towels. Serve one portion of fish per person on a bed of spinach, and top with a good knob of the parsley mix.Notes
Add a poached egg for a more substantial dinner, or try the parsley mix with any fish- grilled, barbecued or oven-cooked.
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