Smoked Haddock and Bacon from The Times Cookery Book by Katie Stewart
Rinse the fish and cut into four pieces. Place in a saucepan, add water to cover and a few slices of lemon. Poach gently until tender – about 15 minutes. Drain and cool for a few minutes, then...
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Cooking tools:
- Saucepan
- Stove
- Colander
- Chef's knife
- Cutting board
- Skillet
Ingredients
- 1½ oz (40 g) butter
- 1 onion
- 1 pint (3 dl) milk
- 1 oz (25 g) flour
- freshly milled pepper
- salt
- squeeze lemon juice
- 1½ lb (700 g) smoked haddock fillet
- 4 rashers bacon
- 1–2 slices lemon
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