Haddock has recently become a firm favourite fish, found in restaurants and household kitchens. It comes from the cod family, but is smaller with a sl...
Haddock has recently become a firm favourite fish, found in restaurants and household kitchens. It comes from the cod family, but is smaller with a slightly sweeter, richer flavour due to its’ naturally higher gelatine content. These fillets can be fried, poached or grilled - try frying in butter for two to three minutes on each side, served on a bed of crushed new potatoes, peas and a squeeze of lemon.
Haddock has recently become a firm favourite fish, found in restaurants and household kitchens. It comes from the cod family, but is smaller with a slightly sweeter, richer flavour due to its’ naturally higher gelatine content. These fillets can be fried, poached or grilled - try frying in butter for two to three minutes on each side, served on a bed of crushed new potatoes, peas and a squeeze of lemon.
https://www.finefoodspecialist.co.uk/wild-haddock-supremes-4-x-180g?___store=default3499Wild Haddock Supremes, 4 x +/- 220/280ghttps://www.finefoodspecialist.co.uk/media/catalog/product/h/a/haddock_1.png31.9531.95GBPInStock/Seafood/Seafood/Fresh Fish601601260<p><span style="font-size: medium; font-family: tahoma, arial, helvetica, sans-serif;">Haddock has recently become a firm favourite fish, found in restaurants and household kitchens. It comes from the cod family, but is smaller with a slightly sweeter, richer flavour due to its’ naturally higher gelatine content. </span><br /><span style="font-size: medium; font-family: tahoma, arial, helvetica, sans-serif;"> These fillets can be fried, poached or grilled - try frying in butter for two to three minutes on each side, served on a bed of crushed new potatoes, peas and a squeeze of lemon.</span></p> <p><span style="font-size: medium; font-family: tahoma, arial, helvetica, sans-serif;">Haddock has recently become a firm favourite fish, found in restaurants and household kitchens. It comes from the cod family, but is smaller with a slightly sweeter, richer flavour due to its’ naturally higher gelatine content. </span><br /><span style="font-size: medium; font-family: tahoma, arial, helvetica, sans-serif;">These fillets can be fried, poached or grilled - try frying in butter for two to three minutes on each side, served on a bed of crushed new potatoes, peas and a squeeze of lemon.</span></p>00https://www.finefoodspecialist.co.uk/media/catalog/product/h/a/haddock_2.jpgadd-to-cart
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