How to Poach Fish in Milk | Tesco
Matt Tebbutt gives us his top tips for poaching fish. Here he's using milk infused with onion, mace, parsley and black peppercorns, which is perfect for making fish pie or parsley sauce.
How to Cook Smoked Cod or Haddock
Prepped and cooked in about 15 minutes take the fear out of fish with this simple approach It is universally known that fish boosts brain power and concentration, things you definitely need to enhance during this intense exam season. Cooking the perfect cod is cheap and easy, and a much healthier alternative to the battered cod from the chippy. Watch this video on how to make the perfect cod!
How Smoked Whitefish is Made At This New York Institution — The Process
For more than 100 years, Brooklyn’s Acme Smoked Fish Corporation has been selling smoked fish — currently, its lineup includes salmon, whitefish, sable, trout, bluefish, mackerel, and herring — to wholesale clients, like grocery stores and some of New York City’s most famous appetizing stores (like Russ & Daughters, Zabar’s, and Barney Greengrass). Today, its Brooklyn facility produces more than 5,000,000 pounds of cold smoked fish and approximately 1,700,000 pounds of hot smoked fish a year.
In this episode of The Process, a look at how the company makes is famous smoked whitefish: After the fish are cleaned and descaled, they’re stirred in a brining solution before being hung and smoked.
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Our Video Crew:
An introduction to The Cornish Fishmonger's Smoked Haddock
The key ingredient in many fish chowders, and lending a lovely complexity to the humble fish pie, our naturally smoked haddock boasts a beautiful flavour.
Hand smoked over oak in our own kilns to a home cure, each of our haddock fillets are individually checked by hand for quality before being packaged.
The simplicity of using just oak and salt, means our haddock has an authentic flavour free from artificial preservatives or harsh chemicals.
The vibrant colour of our Smoked Haddock is completely natural, achieved by only selecting the freshest, best-quality fish, smoking for longer and in smaller batches.
Smoked haddock creme fraiche butter and
quick 12 minute tasty recipe using fresh chives from my garden.
Ingredients. 2 or 3 Smoked Haddock Fillets
200g pot Creme Fraiche
150 ml Milk
freshly chopped Chives
freshly cracked Black Pepper
method:
place fillets in pan,add Pepper and Milk.
bring to and simmer for 8-12 mins. until fish becomes opaque.
remove fillets to plate.
add creme fraiche to pan bring to and simmer for 2 mins.
whisk in Butter.
return fish to pan briefly, sprinkle with chives and serve.