Smoked Haddock with Dugléré Sauce Recipe | Rick Stein
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- Опубликовано: 6 апр 2022
- How to cook smoked haddock. This is classic French cookery at its best. Watch as Rick pairs a fillet of smoked haddock with a rich, chicken stock and butter sauce called dugléré.
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Wow...total perfection. This man is National Treasure. Give the man a Knighthood....What a fab dish. The bright yellow dyed smoked haddock is the most commonly available 'smoked' haddock...and people buy it!! That is so depressing! Proper smoked haddock is about three times the price. Rick is about the food not the cook, but I just can't help but feel a great affection for Mr Stein....he is one of those people that you just want to be around for ever. A Knighthood is well overdue!!
Yes, her majesty should hand over the ole KCVO
My student job was working for a fishmonger on a local market in Derbyshire. They used to fetch their fish fresh every week from Grimsby, and I’m pretty sure they sourced their undyed smoked haddock from Alfred Enderby.
At the end of Saturday’s trading the boss and I would split the remaining stock between us for our freezers. I used to hope there was some of that lovely undyed smoked haddock left - if there was, it was a Saturday teatime treat for me!
Very instructive! Greetings from Houston TX! 🎉
I'm cooking EXACTLY this tonight.
I even (per chance) have Alfred Enderby Grimsby Smoked Haddock just like in the video!
I just looked up 'Smoked Haddock Recipe' and this is the first one I looked at.
Fingers crossed! 🤞
Tried this recipe tonight using Noilly Prat and fish stock and it was delicious thank you. The smell of the sauce took me back to the Seafood School for some reason even though I haven’t cooked it there.
Wow...❤ Looks so lovely fish dish 🤤😋👌
I made it Rick and it was lovely thank you
The best make everything look soo easy.
My first time following a Stein recipe, looks delicious, on it right now :)
I like his style.
Is it me or is it funny him saying his own Australian winery's white wine isn't really drinkable? 😆
sir ...... you are my hero.... im just about to make this exact recipe for the good lady lol. lets hope she loves it
So nice.
Better than any ASMR channel 😀😁
Going full James Martin on the butter and cream front 😂😂👍🏻👏🏻👏🏻👏🏻
Deliciously simple. Definitely going to try again someday. When I can get some decent smoked haddock and cream that is. All we get here is the frozen stuff from Marks&Sparks, it doesn't cook well, being frozen and exceptionally salty, all dyed a bright yellow. It tends to shrink and turn into fish rubber, even defrosted. Tried it both ways, frozen and defrosted, just wont cook well, dry and chewy. Success is all in the best ingredients you can find I reckon, even simple recipes like this. I also battle with cream, it tends to be too watery and won't thicken sauces. We grew up on this dish, it was a light lunch special that our cook used to make at the time. We children just loved it, not least because cheffie would throw in a few crispy potato chips just for us. Unfortunately where I Iive I've just never been able to replicate the thing 😐
Hi Rick,
I'm going to save this upload. Really interesting way to cook the fish.
You sound a bit hoarse i hope your keeping well.
Love all your stuff over the years, especially with Keith Floyd.
I record and save all your tv programmes. Long weekends is a favourite.
Stevie in Fife.
Super........
My friend said: "-I've never eaten better fish as Haddock.". Master, I want this fish! I cover this 1000 km to eat this.
Did you find that knife in your garden Rick? Heh heh! It looks like an archaeological find.....
Fab!
❤
That knife is older than you Rick 😂
❤️👏👏👏👏
So much for the rule don't cook with wine you're not prepared to drink normally
No s & p
you boiled the smoked fish twice, maybe three times, as you prepared the sauce, right in front of everyone. Chopping an onion? Never again tell anyone to float the blade of a knife back towards their hand. There are enough segments to an onion that it appears like it was designed so people can safely turn it into a dice easily.
Cream. ...The sauce makers shop bought pastry . Should be banned imo .
Why’s that?