Ham and haddie

    15 min

    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.

    5 people made this

    Serves: 2 

    • 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

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. 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.
    2. Meanwhile, dry-fry or grill the bacon until crispy.
    3. 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.
    4. 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.

    Nutrients per serving

    Vitamins niacin, B6, B12

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