Fill a saucepan with the milk. The size of the pan and the amount of milk depending on how much fish you need to cook at one time. The pot should be large enough to accommodate all the fillets and leave some space to insert the spatula, the milk should be enough to cover the fillets.
Alternatively, use a mixture of equal parts of cream and water.
Do not use water alone, as it will disperse the flavor of the fish.
Season with pepper. Grind it directly into milk to give the haddock a strong flavor. At this stage, if you wish, you can also add other spices such as a bay leaf, onion, garlic, parsley, or even dill.
Heat the milk. Heat it while avoiding that it reaches a boil; if it starts to bubble, take it off the heat and wait for it to cool down a bit. When it's hot, reduce the heat to prevent it from boiling.
Add the fish. Put the haddock in the milk that has almost reached a boil and arrange the fillets so that they are all well covered with milk.
Cook the fish. Agree to it smolder for all-round 10 hastily over medium heat. Alternatively, the very small fillets can be cooked in hot milk without needing to remain on the stove. If so, remove the pan from the stove after adding the fish and put the lid on.
Check the doneness. The haddock is ready when its flesh is completely opaque and flakes easily. If it still looks translucent or the bits don't come off with a light tap, cook it a little longer.
Remember to check the thickest part of the fillet. The small and thin ones cook faster than others.
Serve the fish while it's as yet hot. Smoked and boiled haddock is a typical dish of English cuisine and is served with fresh bread and butter. The milk is drained and used as a sauce, while the bread absorbs the excess from the dish.
Haddock can also be chopped up and incorporated into other recipes such as a fish quiche or kedgeree (a kind of salad with fish, eggs, boiled rice, curry, and butter).
Method# 2: Baked
Preheat the oven. Turn it on and set it to 180 ° C.
Place the fish on the parchment paper. You can use a large sheet for all fillets or decide to use one each. In any case, the piece of parchment paper needs to be about twice the size of the fillet in order to cover it.
Season the haddock. Put a knob of butter on top of each fillet and then add all the flavors you love. You can use pepper, lemon juice, parsley, bay leaf, or chili powder. Most smoked haddock fillets are already salty, so avoid adding more salt.
Fold the parchment paper over the fish. At this point, roll up the edges to seal the fillet well inside the foil.
If you wish, you can also add vegetables to the package to increase the flavor, but remember that some hard vegetables have a significantly longer cooking time than fish, so they won't be good to eat unless you have them. precooked before adding them to the foil.
Bake the fish. The packets can be placed directly on the oven grill or placed on a baking sheet. The parchment paper is not very strong and it is recommended to place the packages on a baking sheet before placing them in the oven.
If you have prepared a single large foil for all the fillets, you should place it on a baking sheet to handle it more easily and to prevent the juices from dripping.
Cook the fish until ready. Leave the haddock fillets in the oven for 15-20 minutes or until cooked. The meats are ready when they are completely opaque and flake easily. If they are still translucent or bites don't come off with a simple flick of the fork, wait a little longer.
Remember to always check the thickest part of the fish, the thin and small ends cook faster.
Bring the fish to the table with side dishes. Serve it with at least two vegetable dishes or with one vegetable and one starchy to organize a healthy and balanced meal. If you want to respect the English tradition, accompany it with several slices of pudding salato black pudding...