Recipes

Smoked Haddock with Black Pudding and Irish Bacon

Servings: 2
Level of difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 15 minutes

• 2 un-dyed smoked haddock fillet, 6oz – 7oz each, skinned
• 2 thin slices Tommy Moloney’s Black Pudding, skinned (cut very cold or it might crumble)
• 4 strips of Tommy Moloney’s Breakfast Bacon
• Extra virgin olive oil, for drizzling

• Preheat the oven to 230C/450F
• Roll the fish to form 2 neat parcels with the thin ends tucked underneath
• Top each fish with a slice of black pudding and wrap in the bacon.
• Place on a lightly oiled baking tray and drizzle with the olive oil.
• Place the baking tray near the top of the oven for 15 minutes, or until the fish is just cooked
• Serve hot with the pan juices poured over, with accompanying green salad and slice of bread