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Transfer the mix into an oven safe dish, then top with the grated butter, parmesan and breadcrumbs. Pop under the grill on a high setting until crispy and golden on top. 7.
Hold in the oven for up to 30 minutes. When it's ready, eat it immediately, and eat it all -- especially if it's fried. Fried foods turn to mush as leftovers, so enjoy it in all its crispy glory.
For this reason, in the US, cold-smoked fish is largely confined to specialty and ethnic shops. In the Netherlands, commonly available varieties include both hot- and cold-smoked mackerel, herring and Baltic sprats. Hot-smoked eel is a specialty in the Northern provinces, but is a popular deli item throughout the country.
The UK's Department for Environment, Food and Rural Affairs (DEFRA), defines Traditional Grimsby smoked fish "as fillets of cod and haddock, weighing between 200 and 700 grams [7 and 25 oz], which have been cold smoked in accordance with the traditional method and within a defined geographical area around Grimsby. [2]
Haddocks curing in a smokehouse. A Finnan haddie is a haddock that has been cured with the smoke of green wood or peat. [1] They are usually said to have originated in Findon, a fishing village south of Aberdeen, [2] [3] though an alternative tradition traces them to Findhorn in Moray.
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This is a hot-smoked haddock which requires no further cooking before eating. [48] Smoked haddock is naturally an off-white colour and it is frequently dyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish kedgeree, [5] and also in the Scottish dish Cullen skink, a chowder-like soup. [49]
A layer of pistachios combined with panko breadcrumbs on top of the halibut fillets provides a delicious crunch and a pop of vitamin B6, a nutrient important for blood sugar regulation.