Traditionally smoked and cured, our haddock cutlets are perfect for fish pies and kedgerees. Our cutlets are pieces rather than full fillets and are great for filling the freezer.
As a guide we recommend that this product provides
Per 100g
Energy
389Kj/92Kcal
Fat
of which Saturates
0.5g
0.1
Carbohydrates
of which Sugars
0.0g
0.0g
Protein
21.8g
Salt
0.46g
Storage
Keep refrigerated until date shown on pack. Suitable to freeze for upto 12 months.
Preparation
Our smoked haddock is cold smoked and therefore requires cooking.
Oven
For best results oven cook. 15-20 mins at 180°C / 160°C / Gas 4. Loosely wrap each fillet in lightly oiled foil to form individual parcels. Place on a baking tray in the centre of a pre-heated oven for 15-20 minutes.
Poach Place in a saucepan and half cover with milk. Cover and simmer gently for 5-6 minutes.
This was some of the tastiest haddock we’ve tried. Full of flavour, not too strong with flesh that just fell away. We poach it and serve with bread and butter and two poached eggs. Makes a wonderful tea.
P
Philip Lennard
As before - excellent
The smoked haddock is just excellent as is the smoked salmon
