A classic Scottish breakfast dish of smoked haddock (haddie), traditionally Finnan haddock, and bacon (ham). This recipe is lighter than the original, cooked with only a little butter and some half-fat crème fraîche.
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250g (9oz) smoked haddock fillet, skinned and halved
100ml (3½ fl oz) semi-skimmed milk
15g (½ oz) butter
2 slices of dry-cure bacon
2 tablespoons half-fat crème fraîche
Salt and black pepper
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Method Prep:5min › Cook:10min › Ready in:15min
Put the haddock in a saucepan and add the milk and half the butter. Bring slowly to the boil, then cover and simmer gently for about 3 minutes or until just cooked. Carefully remove the fish to two warmed serving plates, reserving the poaching liquid in a bowl.
Meanwhile, dry-fry or grill the bacon until crispy.
Melt the remaining butter in a clean pan, add 2 tablespoons of the reserved poaching liquid and the crème fraîche and let it bubble for 1-2 minutes to thicken. Add salt and pepper to taste.
To serve, pour half the sauce over each piece of haddock and top with a slice of crisp bacon. For an even more substantial dish, serve with a poached egg.