www.odlums.ie
/recipes/smokies/
What you need:
- 1 level tbsp Odlums Cream Plain Flour
- 450g/1lb Smoked Haddock (skins & bones removed), diced
- 2 tbsp Olive Oil
- 1 small punnet Cherry Tomatoes, halved
- 3 Spring Onions/Scallions, thinly sliced
- 150ml/¼ pint Milk
- 200g tub Crème fraîche
- Freshly Ground Pepper
- 125g/4oz Grated Cheddar Cheese
How to:
- Heat a frying pan and add the oil.
- Fry the smoked haddock pieces, takes about 3 minutes.
- Sprinkle over the flour and stir well.
- Add the cherry tomatoes, spring onions, milk and crème fraîche. Cook for a further 4 to 6 minutes stirring all the time until mixture thickens and reduces a bit.
- Shake on some pepper to taste.
- Remove from the heat and divide between four to six ramekins (depending on size)
- Sprinkle top of each with cheese and place under a preheated grill for two to three minutes until cheese is bubbling and slightly browned.
- Serve with salad or farmhouse bread.
What you need:
- 1 level tbsp Odlums Cream Plain Flour
- 450g/1lb Smoked Haddock (skins & bones removed), diced
- 2 tbsp Olive Oil
- 1 small punnet Cherry Tomatoes, halved
- 3 Spring Onions/Scallions, thinly sliced
- 150ml/¼ pint Milk
- 200g tub Crème fraîche
- Freshly Ground Pepper
- 125g/4oz Grated Cheddar Cheese
How to:
- Heat a frying pan and add the oil.
- Fry the smoked haddock pieces, takes about 3 minutes.
- Sprinkle over the flour and stir well.
- Add the cherry tomatoes, spring onions, milk and crème fraîche. Cook for a further 4 to 6 minutes stirring all the time until mixture thickens and reduces a bit.
- Shake on some pepper to taste.
- Remove from the heat and divide between four to six ramekins (depending on size)
- Sprinkle top of each with cheese and place under a preheated grill for two to three minutes until cheese is bubbling and slightly browned.
- Serve with salad or farmhouse bread.
