Smoked Haddock with Kedgeree Butter

Smoked Haddock with Kedgeree Butter

Quantity

We know that one thing that can put people off eating more fish, is knowing what to do with it. Fish Easy solves that problem for you. Expertly filleted fish perfectly paired with a freshly made butter. All you need is a hot oven to create a fabulous seafood dish at home.

Smoked Haddock is the fish traditionally used to make Kedgeree, a delicious lightly spiced fish and rice dish. With Fish Easy you can get all those fabulous flavours with minimal effort with this fabulous Alfred Enderby Smoked Haddock with Kedgeree Butter.

Portion Size:
Min 230g
Serves:
Serves 1
Skin on:
Yes
Bones:
Yes
Can I freeze it?
No
Latin name:
Scophthalmus maximus
Allergen:
Fish, Milk, Mustard
May contain:
Crustacean, mollusc, celery, nuts, eggs
Ingredients:
Butter (MILK), Kedgeree Spice (MUSTARD)
Shelf Life:
3 days

Quantity

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Cooking techniques

Preheat your oven to 220˚C

Drizzle a small amount of vegetable oil onto a tray/dish. Use the fish fillet to spread the oil out coating the fish and tray/dish. Alternatively a piece of baking parchment could be used instead of the oil. 

Cook for 11 minutes 

Add Butter on top of fish for 2 minutes in the oven

Remove from oven, cover with a piece of foil & let the fish rest for 3 minutes.