Recipe: Smoked Haddock with chives and crème fraiche sauce

Rating: 4.4 stars based on 1961 reviews


  • 12-14 oz (350-400 g) smoked haddock or smoked cod, skinned, or same weight golden haddock cutlets, skinned
  • 2 rounded tablespoons crème fraîche
  • 1 heaped tablespoon snipped fresh chives
  • ½ oz (10 g) butter, diced
  • 5 fl oz (150 ml) whole milk
  • freshly milled black pepper


  • First place the fish in the frying pan and add a little freshly milled black pepper but no salt.
  • Then pour in the milk (it won't cover the fish, but that doesn't matter), bring it up to simmering point and simmer gently, uncovered, for 8-12 minutes if you're using pieces of smoked haddock or cod, or 8 minutes for golden haddock cutlets. You will be able to see quite clearly when they are cooked, as the whole thing will become pale and opaque.
  • Now carefully remove the fish to a plate using a fish slice.
  • Increase the heat and add the crème fraîche to the pan.
  • Continue to simmer, uncovered, for 2-3 minutes, until the sauce reduces and thickens slightly.
  • Whisk in the butter and return the fish to the sauce briefly. Scatter in the chives, let it bubble for about 30 seconds and it's ready to serve.


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