We had a lovely smoked haddock for dinner last night, poached in milk, with a side of oyster mushrooms, chipped jerusalem artichoke and spring greens. Now, I have a litre of milk flavoured with haddock, bay leaves and peppercorns in the fridge.
We are only two people, with a microscopic freezer, so though I had considered making bechamel for a lasagne or gratin, it's not going to use up the whole amount. I'm reluctant to throw it away. Any suggestions for how I can best use it up would be much appreciated.
Another idea I had was to cook rice in some of it, and top with simple sauteed greens. Ever tried cooking rice in milk?