Monday, 22 December 2008

ultimate comfort food





smoked haddock and parmesan pot.
poach haddock fillets for a few minutes in milk or water then drain the fluid, (this gets rid of some of the salt.)
remove skin and flake into an oven proof dish then cover with equal parts milk and single cream.
add pepper then grate parmesan on the top. place under a moderate grill until golden brown and bubbling. serve with toasted seed bread...devour, using toast to spoon into mouth.


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