Ocado 2 MSC Smoked Haddock Fillets Skin On & Boneless

Ocado 2 MSC Dyed Smoked Haddock Fillets, Skin On & Boneless, Defrosted.

Ocado is the winner of the MSC's award for 'Online Brand of the Year' for the fourth year running!

Smoked haddock offers a more flavourful experience than milder white fish alternatives and its firm flesh, moist texture and smoky flavour works especially well in traditional dishes such as fish pie, creamy chowder or a traybake.

Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down to follow our delicious Smoked Haddock and Cheesy Egg Dip recipe.

From cod to salmon, haddock to scallops, plus everything in between, we've got the perfect seafood for you, simply search 'Ocado seafood'.

What the MSC logo means for you
Many of the haddock fisheries of the North East Atlantic have been Marine Stewardship Council (MSC) certified for over a decade. These fisheries account for the vast majority of global haddock landings, making this fish a widely-available choice.

Minimum mesh sizes are strictly regulated and other techniques, such as the use of sorting grids, are in place to allow smaller fish to escape. Atlantic haddock is found throughout the temperate and sub-Arctic waters of the North Atlantic and are typically caught with demersal trawls or longlines. Based on constant monitoring, there are short-term and long-term closures of fishing grounds in some areas to ensure that juvenile fish are not being caught and can instead continue to grow.

Find out more at www.msc.org/uk

Packed in the UK using haddock caught in the North East Atlantic FAO 27

Keep refrigerated 0 to +5°C.
Once opened, consume within 1 day.

Do not exceed the Use By date.

Suitable for freezing. This product was previously frozen and has been restored to chill temperature under carefully controlled conditions. It is still suitable for home freezing. Freeze on or before the Use By date. Use within 1 month. Defrost thoroughly before cooking and consume on day of defrosting. Do not refreeze.

Remove all packaging.
Wash hands, all surfaces and utensils after touching raw fish. Keep raw fish separate from cooked foods.

For best results oven cook.

Oven: 180ºC / Fan 160ºC / Gas 4.
20-25 mins

Place on a baking tray in the middle of a preheated oven.

Pan Fry: Medium Heat
10-15 mins

Fry in a little oil over a medium heat, turning occasionally.

All appliances vary. These are guidelines only. Ensure the product is piping hot before serving. Do not reheat.

Plastic Tray & Film

Label
Recycle

Tray
Recycle

Film
Do Not Recycle

Although extra care has been taken to remove bones, some may remain.

Haddock (Melanogrammus aeglefinus) (Fish) (98%), Salt, Colours (Curcumin, Annatto Norbixin).

For allergens, see ingredients in bold.

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Smoked Haddock and Cheesy Egg Dip
Prep time: 20 mins
Cook time: 55 mins
Serves: 4

This smoked haddock and cheesy egg dip is a comforting and simple dish ideal for a weeknight family meal. A great-value recipe that’s full of essential ingredients that you’re likely to have in the cupboard, it’s ready in just over an hour and is full of flavour.

Ingredients:
2 slices of bread
2 medium potatoes, cut into ½ inch cubes
300g smoked haddock
100g mature cheddar, grated
2 eggs, hard-boiled and chopped into eighths
50g parmesan, finely grated
3 drops tabasco (optional)
200ml double cream

Method
Step 1
Preheat the oven at 150°C/130°C fan/gas mark 2. Place the bread in the oven on a baking tray for 20 mins or until completely dried.

Step 2
Parboil the potatoes for 5 mins – they should still be firm.

Step 3
Break up and flake the smoked haddock with your fingers, discarding any skin or bones.

Step 4
Holding back the cream and half of the parmesan, in a bowl gently stir together the potatoes, cheddar, hard-boiled eggs and half of the parmesan. Add a pinch of salt and pepper to season or if you like a couple of drops of tabasco.

Step 5
Adjust the oven temperature to 160°C/160°C fan/gas mark 3. Tip the mix into a small casserole dish and pour over the cream.

Step 6
Crumble the bread and sprinkle over the top, along with the remaining parmesan.

Step 7
Bake in the oven for 30 mins before serving.