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Recipe for :

Mixed Haddock Supper for Two

This recipe has been reproduced with the kind permission of The North East of Scotland Fisheries Development Partnership.

In the Partnership's quest to promote haddock throughout the United Kingdom, they contacted Grampian and celebrity chefs for their assistance. This recipe was contributed by Shirly Line.

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A piece of fresh haddock about 225g (7–8oz)
A piece of smoked haddock about the same weight
A good handful of button mushrooms wiped not washed, sliced
Tablespoon capers
50g (2oz) lump of butter to sauté mushrooms
25g (1oz) flour
150ml (1/4 pt) milk
Glass of white wine
Pinch of salt to taste
A good shake of Parmesan cheese or grated Gruyere


  • Sauté the mushrooms in the butter until soft and set aside.
  • Leaving the skin, poach the two pieces of fish in the milk with capers for about 4 minutes.
  • Don’t forget the smoked fish has already been cooked so can be lifted first. Remember the golden rule for any kind of fish – DO NOT OVER COOK.
  • Lift fish from stock and flake away from skin into a flat gratin dish.


  • Shake flour into mushrooms stirring well and slowly as you pour in stock from fish over gentle heat, to make creamy sauce. Season to taste with pepper (you should not need salt), gently stir in the wine.
  • Pour over the fish.
  • Give a sprinkle of cheese, pop into a fairly hot oven – not to cook – just to brown the top.


  • Serve with peas, broccoli or spinach and a few new potatoes.

Shirly Line
for The North East of Scotland Fisheries Development Partnership