The 2-Minute Rule for smoked haddock fillets
Jennine Rye/Tasting Desk To cook the haddock, add ½ cup of water as well as milk to some pan. Heat them gently ahead of incorporating the smoked haddock on the pan, pores and skin aspect down. This process of poaching the haddock permits the mouth watering smokiness on the fish to infuse the milk, that can then be added into the rice and give the