ABOUT SMOKED HADDOCK PASTA

Jennine Rye/Tasting Table To cook the haddock, add ½ cup of water as well as the milk into a pan. Warmth them gently before including the smoked haddock on the pan, pores and skin aspect down. This process of poaching the haddock makes it possible for the scrumptious smokiness with the fish to infuse the milk, that will then be extra to your rice