HADDOCK SMOKED COOK NO FURTHER A MYSTERY

Jennine Rye/Tasting Table To cook the haddock, include ½ cup of water plus the milk to a pan. Warmth them gently ahead of adding the smoked haddock towards the pan, skin side down. This method of poaching the haddock allows the delicious smokiness in the fish to infuse the milk, that can then be extra to your rice and give the completed dish a go