Preparation
Place the haddock in a pan with the hot milk until the fish is completely covered. Cover and leave for 1 hour.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000337/000337_step_1_M.jpg)
Heat the stock and saffron to a simmer.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000337/000337_step_2_M.jpg)
Wash the spinach and wilt in boiling water for a few seconds. Cool in ice cold water, drain well, squeeze out the excess water and cut the spinach into strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000337/000337_step_3_M.jpg)
Remove the fish from the milk, drain well, pat dry with kitchen paper and peel off the skin. Divide the fish into bite-size pieces.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000337/000337_step_4_M.jpg)
Peel and finely chop the onion. Heat the butter in a pan and saute the onion until softened. Pour in the vinegar, saffron stock and white wine. Allow to simmer for 5 minutes, then stir in the cream. Season with salt and pepper and thicken with the cornflour dissolved in a little cold water.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000337/000337_step_5_M.jpg)
Cook the pasta in boiling salted water according to the pack instructions.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000337/000337_step_6_M.jpg)
Mix the drained pasta with the saffron sauce. Add the spinach, heat briefly and serve on plates with the smoked fish. Garnish with fresh chervil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000337/000337_step_7_M.jpg)