QUICK FISH: Smoked Haddock with Potted Shrimps
Paul Saxby at Arcade Fisheries (Queens Arcade, Hastings, and markets) sells excellent potted shrimps. This is a traditional way of preserving tasty little brown shrimps in clarified butter, lightly flavoured with spices such as mace and cayenne and in this case also with dill and shallot. You can spread them on toast for a top-class lunch or ready-made starter, or keep the whole pot frozen or in the fridge ready to make this simple and superb seafood supper-dish.
Paul also recommends just melting the potted shrimps over roasted or fried dover sole or skate.
• 200g smoked haddock
• 1 x 100g tub Arcade Fisheries potted shrimps
Crusty bread and greens e.g. wilted spinach
1. Put the haddock and potted shrimps in a microwavable container.
2. Ping on high for 2 minutes. Rest for 1 minute. Ping for 2 minutes. Check the fish is done to your liking.
3. Serve with crusty bread, a green veg such as wilted spinach and perhaps a squeeze of lemon juice.
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