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.

Lightly butter a medium baking dish with 1 tablespoon butter. Season haddock fillets with salt and pepper. In a small bowl mix together egg yolk and mustard. Brush this mixture liberally over top ...

Stir in the prawns and season with salt and pepper. Place half the sauce into a pie dish. Place the haddock fillets on top, then spoon over the remaining sauce. Top with the sliced potatoes and ...

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 ...