This is in the Broadway show district and theatres are all around just a block away. Restaurants are all over. Times Square, the bright and shining tourist attraction of New York City, is a city block away of a few minutes walk.
Cook the haddock really simply by placing it on foil with a small knob of butter on it. Season the fish with pepper. You may need a little salt but some smoked haddock is very salty already so be careful. If you use your local fishmonger regularly you will get to know how salty his smoked haddock is. Sprinkle on a few herbs if you like. Seal the foil into a parcel and bake in an oven at 175C for about 20 minutes. For the sauce, heat some yoghurt but do not let it boil.
1 Remove the fillets from the milk, blot with paper towels, dip into flour, and shake off the excess. 2  Carefully lay the fillets into the hot butter, donât crowd the pan or youâll have trouble flipping the fillets. 3  Cook the fish until golden on one side 2-3 minutes. 4  With a slotted spatula and great care, flip the fish. think I made 1-3/4 lbs of haddock and it was GONE! Apparently the âsoaking the fish in milkâ really does get rid of the fishy taste, restores the âfresh from the seaâ freshness, and results in the fish being flakier and juicer.