Dinner should always be easy ... it's only dinner after all!
Saturday, 1 March 2014
Smoked Haddock with Cheese and Parsley Sauce...
I love smoked haddock. In a quiche, in kedgeree, or just plainly poached, with a delicious pool of cheesy parsley sauce.
The trick is to keep the poaching water under a boil at all times, it should just steam and shiver.
Share to Twitter
Share to Facebook
Share to Pinterest
Post a Comment
Post Comments (Atom)