My version of this recipe features no double cream (as in the original), but uses extra Milk instead…
Gently bring 600ml of Milk to the boil with the Smoked Haddock fillet/s and a Bay Leaf or two
Simmer for a few minutes (not more than 5) and then turn the heat off. Allow to cool
Meanwhile, chop 1 small Onion and 1 stick Celery. Also chop 1 large Potato into 1cm ish chunks
Heat a saucepan with a little Olive Oil and fry the Onion and Celery until softened
Add the chopped Potato, some Salt & Pepper and cook (with the lid on) for 15 minutes, stirring occasionally
While the Potatoes are cooking, remove the Smoked Mackerel from the Milk. Flake the fish, removing any skin and bones as you go
When the 15 minutes is up – add a glass of White Wine to the Potatoes, and simmer for a minute or two before adding the Milk that the fish was cooked in
Cook gently for 10 minutes or until the Potatoes are completely cooked
Add the flaked Mackerel; simmer for a few minutes to heat back through, and serve with lots of chopped Parsley and some homemade Bread
NB – Ken Green Fish Merchants in Clacton is an excellent source of smoked (and fresh) fish… their smoked salmon, trout, mackerel and haddock are all exceptional… and luckily they have lots of stockists on the East Coast