How to Make Poached Haddock Fillet and Mash

Fish is a good source of calcium for your bones. This recipe for poaching haddock is great to make and delicious to eat. Move down to Step 1 to get started.


  • White haddock
  • Milk
  • 2 oz butter
  • Salt
  • Pepper
  • 5 large potatoes


  1. 1
    Purchase your fish. Never buy the yellow haddock — the white haddock is better and more healthier for you. Try asking for the fish to be gutted, skinned and filleted.
    • Always check out the fish carefully before buying it. A fish is fresh if there is not a bad smell, the eyes are clear and bright.
    • Don't buy the fish if it has a very off putting smell and the eyes are cloudy and dull.
  2. 2
    Remove any small fish bones from your paddock fillet with tweezers before poaching.
  3. Image titled Fish For Tea
    Place the haddock fillet in milk (enough to cover the fish) with an oz of butter, a pinch of salt and a pinch of pepper.
    • You could also add some herbs to the milk for extra flavour.
      Image titled Poaching Fish
  4. Image titled Smoked Cod
    Allow the fish to simmer on a low heat for 25 minutes or until the fish is soft. Remember to keep track of time to make sure that fish doesn't overcook.
    • Once the fish is poached, don't throw away the remaining seasoned liquid.
  5. 5
    Peel and boil the potatoes for 30 minutes on medium heat.
  6. 6
    Drain and mash the potatoes with an oz of butter, pinch salt and a pinch of pepper.
  7. 7
    Place the mashed potato on top of the poached fish.
  8. 8
    Serve with a crusty sliced loaf and some butter.


  • Make sure the liquid in the pan does not boil dry, this impairs the flavour.


  • Never leave hob or oven or cooker unattended. Never fall asleep and leave cooking equipment on — it's very dangerous could cause a fire.

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