| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Scottish |
Scottish |
2 |
servings |
INGREDIENTS
| 1 |
lg |
Smoked haddock |
| 2 |
lg |
Slic smoked ham |
| 2 |
tb |
Butter |
|
|
A little water |
|
|
Poached egg if desired |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Heat butter in a skillet, add ham slices, turning once.
Put fish on top, season with pepper.
Cover, simmer gently for about 3 minutes.
Converted by MC_Buster.
NOTES : Another dish from the Moray Firth, an unlikely combination of fish
and pork, but really delicious. For convenience, firstly place the haddock
in a pan, skin side down, barely cover with water, bring to a boil, simmer
2 minutes per side, take out, remove skin and bones. The large pale Moray
Firth haddock tastes best, but any smoked haddock is, of course, fine. This
dish is often served with a poached egg in Scotland. As an additional
luxury, pour a half cup of cream on top of the cooked dish and brown under
the grill before serving...
Converted by MM_Buster v2.0l.
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