Thursday, 5 February 2009

Smoked Haddock with Flageolet Beans and Mustard

A nice soothing dish, this, made with an immaculate piece of smoked haddock from the Port of Lancaster Smokehouse that has been sitting in the freezer. I'm afraid I did take issue with Nigel's method though! Firstly, it seemed a crime to me to bake the fish first for 20 minutes, and then again for 40 minutes with the cream and beans. Also, 2 x 400g tins of flageolet beans for 2 people seemed way too much, so one tin did fine. And 300ml of cream for 2 people is unconscionable - especially if those 2 people are in their 40s and 50s and not in the blush of youthly vigour if you get my drift! So I used about 100ml of cream which was more than enough, mixed with the drained beans, chunks of RAW skinned haddock, mustard and plenty of parsley and chives, then baked this for 25 minutes until rich and bubbling. Very nice served with toast - despite Nigel saying he felt this was inappropriate and insubstantial. Really, Nigel, you must have hollow legs, the amount of nosh you can put away! Do try this, though, it is very good and dead easy. Photo courtesy of

1 comment:

  1. Thank you for this Maggie. I'm a great believer in pulses (low-GI and numerous health benefits including lowering cholesterol) so I'm always on the lookout for new ways of jazzing them up for Husband, who does not share my enthusiasm for them. I must admit the combination with fish had not occured to me.
    I agree with your comments about cream. Like butter, it's glorious stuff, but in moderation.