Haddock

[Barmaid]

I've got two haddock fillets in the fridge which I really ought to cook today. Would like to make it slightly special for Mr BM who has had a very hard day working.

Any ideas?

[murraymints]

poach in milk..with new pots and spring veg...

[mccfluff]

hide them in his underwear drawer

[snags]

'slightly special'?

A blob of ketchup on one and slap him round the face with the other (he may not have done anything to deserve it yet but get in early) ;-p

[Mosaic]

Pat of butter, season and pop under the grill - keep an eye on it and when you think it's done, it is - surprisingly quickly so don't wander off....

[mccfluff]

or i had smoked haddock fillets in a cheddar sauce with saute pots and aspargoose t'other night and it was very nice

a gu choc pot afterward mmmmm

[Barmaid]

lmao at Mcfluff and Snags.

So far Murraymints and Mosaic are on the money. We often have them just plain with spuds and veg, i was trying to think of something to jazz it up a bit and make it look like I'd actually made an effort (rather than sitting on my arris all day and bunging them under the grill 10 minutes before he gets in).

[rockyracoon]

What about a Kedgeree type dish?

[mccfluff]

souffle, its not like you haven;t got the eggs :-)

[EcclesCake]

A rarebit topping is rather nice.

If you like Indian there is a nice Madhur Jaffrey recipe with a tomato based sauce, not uber spicy but really tasty.

[penelope2]

Poach with a drop of Pernod.

[HowardKennitby]

If they are smoked then do as Rocky suggests and make kedgeree.

[Barmaid]

They are not smoked. I like the idea of Pernod but I haven't got any. I'd best make a decision soon, he'll be home in a bit!

[237SJ]

Haddock Mornay?

[237SJ]

On second thoughts, I`m probably a bit too late..

[Barmaid]

Well I drank half a bottle of wine and used that for inspiration.

I chopped up some peppers, cucumber and spring onions. Grilled some pine nuts. Stirred it all into some cous cous with some lemon zest. Made up some veg stock and added lemon juice. Spread the cous cous on some foil, slapped the fillets on top with some seasoning and some lemon slices, poured in the stock, wrapped up and baked. Mr BM said it was gorgeous.

[rockyracoon]

That sounds delish BM, just shows what you can do when you have to.

[Celticv11]

I 4

[penelope2]

What, no Pernod ! If you do poach in Pernod you can let the juice solidify and then spread it on your toast in the morning, Luverly !!!