Smoked Haddock, Black Pudding and Bacon

Smoked Haddock Plated

Method

  1. Roll the fish so the thin ends are tucked underneath: you want a neat little parcel. Top with the black pudding then wrap in the bacon.
  2. Place on lightly oiled baking sheet and drizzle with oil. (I don’t season, as cured fish is already salted.)
  3. Place the baking sheet near the top of a preheated oven ( 230C / 450F / Gas8) for 15 minutes until the fish is just cooked.
  4. Serve hot with pan juices poured over.

Serves 4

  • Sue Lawrence, Cook, Author. A Cook's Tour of Scotland
  • Amazon Book

Ingredients

  • Undyed smoked haddock fillets (175 – 200g/ 6 – 7 oz each), skinned
  • 2 thin slices black pudding, skinned (cut very cold or it might crumble)
  • 4 rashers dry-cure unsmoked back bacon
  • olive oil

All orders placed are subject to availability. If we do not have the fish in stock we may call you to offer an alternative species.
Unless someone is there to accept the order or not left a note to leave the delivery in a safe space the the order will be returned to the shop.