Smoked Haddock and Asparagus Carbonara

I was sceptical about this one, but it actually turned out really delicious. I don’t do much with smoked fish apart from risotto (see here) but on a bit of a whim and a craving for pasta, I decided to give this a try one tired Friday night. I like to make ‘easy’ things on a Friday without too much fuss, and I’m not going to lie this was a little bit more fuss than I would have liked but definitely worth the end result.

The rich carbonara sauce carries the flavour of the fish perfectly, especially when you use the milk the fish is cooked in. Make sure you add your asparagus right at the end as mine got a little bit over cooked.

I did use some bacon on top just to up the saltiness (in lieu of not using much Parmesan in the sauce) but you can leave both that and the Parmesan out if pescatarian.

Recipe after the jump!

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Colcannon with Smoked Haddock and Pancetta

Happy St. Patrick’s day! I have to be honest, I don’t think I’d actually eaten colcannon until I made this recipe, but now I’m HOOKED. It’s not really healthy, what with all the cream and butter, but if you’re in the mood for treating yourself once in a while this is a really great way to indulge.

It was my first time using Albert Bartlett Elfe potatoes too, which I found in Lidl the other week. I’m a keen fan of their Rooster potatoes, they’re so consistent. These took a while to cook, maybe a little longer than a rooster, but mashed beautifully.

I was wondering what to eat this with and then found some smoked haddock fillets in my freezer. I usually keep these for risottos, soups or fish pies rather than eat as fillets, but I thought, what the heck. Let’s eat it as a fillet.

At first I was going to add a sauce but I was in two minds about what it would be. With no white wine in the house (sadly) the only other option would have been a creamy sauce which would have been a bit overkill with the mash. If I made it again, I’d maybe include a buttery white wine sauce just poured over the fish but honestly this was delicious just as it was.


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Smoked Haddock Risotto

I used to be a bit funny about fish. I used to only eat fish fingers, tuna and a bit of smoked salmon. One of my family’s favourite meals is kedgeree, so my dad would make me my own (kind of weird but delicious) version with tuna instead. I don’t know what happened, I must have had an epiphany a few years ago and now I love smoked fish.

This smoked haddock risotto is similar to the kedgeree my dad makes, but relies on the risotto rice and a little of the fishy milk for creaminess rather than using any cream. It came out a bit luminous due to using a vegetable stock cube, I think next time fish stock would be better, but you live and learn.

You can make this with frozen smoked haddock to save ££ and enjoy with a poached egg on top if you’re feeling ~fancy~.

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Cullen Skink – Scottish Smoked Haddock Soup

Smoked haddock. Leeks. Creamy potato. There’s so much to love about this soup, I can’t believe I’d never attempted it before!

This story starts (as all good soup stories should) in a pub in Edinburgh where I saw Cullen Skink on the menu and noted down the name to look up when I got home, as we weren’t eating (read: we were very much drinking).

And I’m glad I did! After some research I made this using smoked haddock, leeks, onion and potatoes and this is hands down the most delicious soup I’ve ever tried. Just look at it, it’s full of your hopes and dreams. And fish, lots of fish.

 

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