Sally called over to have a chat and brought a beautiful side of smoked haddock. Luckily I had some essentials in the fridge and put together a really nice meal in around 10min. I had the following:

Fresh Tagliatelle
Handful of capers
150g of smoked haddock in slices across the fish
Fresh Basil
A mix of mild cheeses
Parmesan

To make the sauce I made a roux of butter and flour and allowed it to brown slightly to give it a subtle nutty taste. I made a sauce by adding milk and then the cheese until I had a nice tasty sauce (please keep tasting, pouring consistently) I added the sliced haddock to warm chucked in my ripped basil (seasoned).

In a deep pasta bowl i mounded the cooked pasta and poured the sauce over the pasta. I topped both with capers and parmesan. We scoffed it down with a nice wine and munched away. The joy of fast food.

Sally's Cold Smoked Haddock

Ingredients:

• Smoked Haddock, boned and skinned, cut in pieces
• Onion, chopped finely
• Potato, peeled and chopped in small chunks
• Milk
• Olive oil or vegetable oil
• Pepper
• Parsley or dill, finely chopped (to serve)

Saute the onion in the oil until transparent (do not burn: saut� gently, with the lid on the pan.)

Add the chopped potato, stir gently through onion/oil mixture, then add the milk (enough to cover the rest of the ingredients in the pan). Bring up to the boil, then simmer for 10 minutes. Add the pieces of haddock. Stir in carefully. Simmer for a further 10 minutes, stirring frequently. Season with pepper to taste, add the chopped herb, and serve with crusty breads.

Alternative suggestions : Kedgeree, smoked haddock and leek quiche, smoked haddock poached in milk; or slice the flesh finely, arrange on a shallow dish, squeeze on the juice of a lime or lemon, plus a dribble of good olive oil and a sprinkling of finely chopped spring onion and a scratch of pepper.