You're welcome, holehogg -- I've been converting a bunch of my favorite recipes to weight measurements. It's getting easier for me to convert simpler recipes in my head, and yours was good practice.
And as for FireMan -- You do dat -- might be good fer ya. Wear yer cheddar head when ya do so they can see ya comin'!
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Ha Had Haddock
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Thank you holehogg. I'll have to keep an eye open for it the next time I'm at the grocery store. I know cold smoking is not encouraged for home cooks as it requires the right equipment/conditions. That is kind of a bummer because I have a subscription to Sitka Salmon Shares and get all sorts of excellent (responsibly harvested) fish delivered each month. I would live to be able to cold smoke some of that fish.
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Thank you and your kind spouse for the recipe, holehogg !
Rough conversions to US measurements for the gram-challenged amongst us ...
one 16-oz package spaghetti
1 1/2 lb (24 oz) smoked haddock
1/2 lb (8 oz) bacon chopped
3 medium onions finely chopped
8 TBL (1 stick or 1/2 cup) butter
1/2 cup flour
1 quart (32 oz) milk
4 ounces grated cheddar cheese (about 1 cup grated)
I haven't finished my first cuppa joe yet, so if there are errors, blame it on my caffeine starved state.Last edited by IowaGirl; September 15, 2021, 07:14 AM.
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This may be a silly question, but did you purchase the haddock smoked? If not, was the fish was cold or hot smoked?
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Haddock Spaghetti, fish spaghetti, Liter of milk. Sounds interesting.
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Ha Had Haddock
smokin fool the following recipe contains ingredients that may be harmful to your psyche. You have been warned.
Inspired to post recipe by 58limited and think you'll enjoy it.
A dish SWMBO makes on a regular basis and is much enjoyed by all. Fortunately we get smoked haddock at most stores.
Recipe makes a fairly large quantity. The wife bakes it in two dishes when we are few at the table and freezes one.
Recipe: Haddock Spaghetti
Source: Sarie Henning
Serves 6 - 8 generous portions
500g spaghetti
600g smoked haddock
250g bacon chopped
3 medium onions finely chopped.
125g butter
60g (125ml) flour
1 litre milk
100g grated cheddar cheese
S&P to taste
Extra grated cheddar cheese for topping.
Prepare spaghetti until soft. Poach fish slowly in some of the milk (Wife nukes it instead in a dish covered with clingwrap. Says its easier and you don't get bits of fish skin in the sauce). Drain and flake fish, saving the milk. Fry bacon until done, add the onions and fry with bacon until soft. Drain off the fat.
Melt butter, stir in flour and then the milk gradually, smoothing out lumps. Bring to boil and stir in cheese.
Mix spaghetti, fish, bacon mixture and sauce and season to taste. Spoon into greased baking dish (can be two). Sprinkle extra cheese on top and bake at 350F for 30 minutes or until golden.Tags: None
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