Smoked haddock

Haddock (églefin fumé)

What it is

Fishwives in Findon, south of Aberdeen, hung lightly salted haddock in their chimneys over peat fires, and by the 1830s the result — finnan haddie — was selling in London. French kitchens borrowed the English name of the fish and made it mean the cure instead: ask for haddock in Paris and you are handed a smoked fillet.

In the kitchen

Poach it in milk barely trembling, eight to ten minutes, and keep the milk — it is the base of cullen skink and of any sauce you build after. Bright yellow fillets are dyed; a real cure is pale straw.

Goes with

Potato Leek Butter Cream Egg Parsley Black pepper Onion

Same species

Haddock

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