Haddock is available fresh or frozen, usually as a fillet, but very occasionally as a whole, headless fish. In the spring, haddock roe are also available; they can be poached or fried. Haddock is ...

Tartare sauce is a classic accompaniment, and haddock is delicious deep-fried ... ingredient in the creamy soup, Cullen skink. Fillets can be skinned, but need pin-boning before or after cooking.

Cover the haddock fillets with the rock salt and refrigerate for 10 minutes, then rinse the salt off under cold running water and pat the fish dry with kitchen paper. Set aside. Preheat the oven ...

Place the milk, water and stock cubes into a medium saucepan and bring to a simmer Add the haddock fillet and gently poach ... the boil then add the Worcester sauce, salt, pepper and mix well ...