We’ve been selling Sally Barnes’ wonderful smoked fish in our shop for well over a decade. Sally is a true artisan and her produce is quite rightly celebrated not only in Ireland but across the culinary world.  Based in West Cork  and working only and always with wild fish, Woodcock Smokery has remained a stalwart of small-scale independent business for over 40 years.

Sally’s delicious Smoked Haddock is the main ingredient of this month’s recipe… a classic and comforting dish. We had the fish with some nice floury spuds and some beautiful Glasraí cabbage, topped with some fried Gubbeen bacon lardons.

https://www.woodcocksmokery.com/

Poached Woodcock Smoked Haddock – serves 2

750 ml of Gleann Buí or full fat milk

Small onion, Sliced

2 bay leaves

Graham’s Irish Dijon Mustard – dessert spoon

Plain flour – 2 tablespoons

50 g butter

Lemon juice and seasoning to taste

Method

Remove the Haddock from packaging and place

skin side down in a  medium saucepan,

add the bay leaves, slices of onion and put over the milk

so the fish is just covered – 500 – 750 ml should do it, depending on the width of the saucepan.

Heat the milk on a moderate heat and keep at a gentle simmer for no more than 5 minutes.

Turn the heat off and let the flavours mingle for about 10 minutes.

Carefully remove the fish from the sauce pan with a spatula , place on a plate and cover with parchment to keep warm.

To make your sauce, strain the warm milk into a jug. Melt the butter in the same saucepan, and whisk in the flour…cook this on a gentle heat  with the occasional stir for 2 or 3 minutes and gradually start to whisk in the milk…if the sauce is too thick, add some more milk or if you’re feeling indulgent, you can finish with some cream. Finally, whisk in the mustard, a small squeeze of lemon juice, plenty of pepper and taste for the salt…it might not need it.

The sauce is delicious on it’s own but you can  embellish it by adding any of the following – Some capers, Chopped dill , Spinach or parsley or fennel.