Creamed Smoked Haddock
|Smoked haddock||2 Pound|
|Garlic||2 Clove (10 gm)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Evaporated milk||1⁄3 Cup (5.33 tbs)|
Poach the haddock in water for 10 minutes.
Remove and discard bones and skin.
Put fish into the blender with all the other ingredients and blend until it looks like mashed potatoes.
Add more evaporated milk if the mixture is too thick.
Reheat the mixture in a clean saucepan.
Stir with a wooden spoon to prevent sticking.
Do not boil.
Serve with rice that has been boiled with a pinch of saffron to bring up a yellow contrast to the white creamed fish.
This is a surprisingly pleasant dish.