Panned fish

I was fending for myself one day last week, so elected for a spot of smoked haddock. And cooked it in, what was for me, an entirely new way.

Soften two or three onions in butter for a few minutes, then place fish skin up on top. Put the lid on and cook gently for between five and ten minutes.

It did very well, although the onions might have been a little salty for some tastes. There does not appear to have been a green vegetable, although there would have been fruit to follow.

Tried the same thing with cod a few days later. Much paler and much wetter - this despite no water being added to the mix. Possibly to do with the fact that if the haddock really was smoked with hot smoke rather than with chemicals, that would dry it out a lot compared with fresh cod.

But at least I managed some vegetables on this occasion.

The onions cooked well, providing a good flavour and texture contrast to the fish. Did their intended service as garnish.

Fish pretty good too, but perhaps not as good as the cod that they managed at 2Veneti, noticed at reference 1. Maybe grilled, the water falls away, leaving the fish drier and firmer.

References

Reference 1: https://psmv5.blogspot.com/2024/10/cross-dressing.html.