Traditional Scottish Recipes
- Smoked Haddock Parcels

Smoking haddock to preserve them has long been a tradition in Scotland. Here's a modern way to cook this tasty fish with prawns and spinach.

Note that as in most other recipes in this site, the "half pint" measure is the British measure, hence the smaller quantities when converted.

Four large smoked haddock fillets
8 ounces (250g) prawns
8 ounces (250g) spinach
Half pint (10 fluid ounces or 300ml or one and a quarter cups (scant)
75ml (2.5 ounces or third of a US cup) dry white wine
2 ounces (50g) fresh chives
2 ounces (50g or half stick) butter
Salt and pepper to taste

Method: Haddock Parcels
Roll a quarter of the prawns and spinach inside each smoked haddock and place in a buttered baking tray. Put a knob of butter on top and put in a pre-heated oven at 425F (220C or Gas Mark 7) for 15-20 minutes until cooked.

Method: Sauce
Put the cream and the wine into a small saucepan and simmer gently until it thickens. Add the chopped chives and seasoning and cook for a further minute.

Place one haddock per person on a plate and pour over the sauce and garnish with chopped fresh chives, either alone as a starter or with fresh vegetables.

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