Fresh haddock has a clean, white flesh and can be cooked in many ways. Freshness of a haddock fillet can be determined by how well it holds together, as a fresh one will be firm & fillets should be see through. Haddock is predominantly found in your local chippy in a fish supper.
Unlike it's close relative cod, haddock does not salt well and is often preserved by smoking.
The fishing village of Finnan in Scotland produce a 'finnan haddie' which is cold smoked over peat.
Hot-smoked haddock is produced in Arbroath and requires no further cooking before eating - the Arbroath Smokie.
A lot of smoked haddock you see in the supermarkets these days are brilliant yellow in colour. This is because the flesh is smoked by a machine and the dye is meant to display the colour that comes from a natural smoking. I normally find that the dyed and un-dyed haddocks tend to be the same price - so obviously I would always use undyed haddock.
This recipe is very easy to perfect I hope you enjoy the end result too!
2 Undyed Smoked Haddock Fillets
1L Fish Stock
¼ Pint of Double Cream
100g of Butter
Place Smoked Haddock in a wide pan or tray, half cover with milk and bring to the boil. Turn the fillets and take off the heat. When cool remove the bones and skin, keep enough flakes of haddock for four garnishes.
Peel and slice onion thinly and fry with butter but do not colour.
Peel and wash the leeks. Slice all 3 leeks thinly into nice rounds or even at an angle. Take enough for garnish and blanch in boiling salted water until cooked, refresh in iced salted water, drain quickly. Add the rest of the leek to the onions and fry lightly.
Peel Potato and slice thinly and add to the leek and onions, add the haddock and milk, little fish stock and bring to the boil.
Puree in a food processor and pass through a fine sieve.
Finish with Cream and Season to taste.
Place leek and flakes of smoked haddock in the middle of the bowl. Pour soup over and around.