20/03/2013

Smoked Haddock Pots

Smoked Haddock Pots
I gut, skin and fillet a lot of fish and have all manner of trimmings hanging around in pots or joining an ever growing box of scraps in the freezer for some kind of fish pie later on.

Tonight, I found some smoked haddock trimmings in the fridge in a little ramekin.

That got me to thinking ...

I could do a "Smokie", which I believe is a dairy dish of smoked fish, cream and cheese. I could do a tomato dish, since smoked haddock holds up well in strong umami flavours, and boost with smoked paprika, smoked garlic, smoked sea salt, smoked cheese ... anything I have, basically, with the word "smoked" in front of the ingredient!

I have enough fish pieces for two ramekin based dishes.

My sauce, simply half a small onion, a clove of smoked garlic, half a Scotch Bonnet (yes, hot! you may want to use less, maybe more?), half teaspoon of smoked paprika, smoked sea salt, black pepper and half a carton of chopped tomato. Blend together.

Get an egg boiling.

Warm a frying pan with some butter and soften some spinach. This is the base for the dish, so line the ramekin, leaving behind some of the butter grease in the pan to warm through the fish.

Place the fish pieces into the ramekin on top of the spinach.

Warm the sauce through and grate some cheese into it. I had some smoked cheese in, some applewood smoked Cheddar, so that went in. Stir in and pour into the ramekin.

Into the oven at 200C (400F?) for maybe 10 minutes until it's all bubbling and melted.

Serve out with half a boiled egg on top and garnish.

Smoking!

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