Haddock three ways: grilled with braised leeks in a warm mayo sauce; poached and served in roast mushroom rarebit; and smoked haddock fritters with cheese sauce
Haddock is a fish that deserves a bit more love. It’s a member of the cod family that, like cod itself, is one of those unfortunate fish that’s been in such high demand that it’s been overfished for decades. That said, the fisheries in the Nordic region are notably well managed, so fish from there is a really good option. Haddock grows quickly, too, so hopefully in future we’ll see an increase in the catch, so long as quotas are obeyed and the industry works hard on the way it’s fished.