Haddock and samphire linguine

Haddock and samphire linguine


1 person made this

About this recipe: This is a light yet satisfying meal. It's really easy and takes about 10 minutes to make as well as tasting delicious!

Theberkshirebaker Berkshire, England, UK

Serves: 1 

  • 150g linguine
  • 30g samphire
  • 25g butter
  • 50g double cream or crime fraiche
  • 120ml whole milk
  • 1 fillet smoked haddock
  • salt and pepper to taste

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

  1. In a saucepan of boiling water, cook the linguine and samphire for 10 minutes.
  2. Meanwhile, in a saute pan melt the butter and add the cream and milk.
  3. Season the haddock with salt and pepper before poaching skin side down in the butter, cream and milk for 3 to 5 minutes before turning over and cooking for another 3 minutes or so until the fish is cooked through.
  4. Drain the linguine and samphire and pour onto the plate.
  5. Place the fish on top of the pasta and drizzle a little of the sauce over the top.


Single cream can be used or crime fraiche instead of double cream for a slightly healthier meal.

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