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Cornish Haddock Smoky
Poach the smoked haddock in just enough water to cover the bay leaves, and thinly-sliced onions; poach for about 4 to 5 minutes. As soon as the fillets start to separate when pressed lightly remove from the cooking liquid. Strain the fish - keeping the liquid. Discard the onion rings and bay leaves.
Melt the butter in a saucepan, then, remove from the heat and add the flour - blending it in to make a smooth roux.
Slowly add the reserved stock to the roux (make this up with a little milk, if you don't have enough) - stirring continuously. When completely blended, simmer for 15 minutes stirring occasionally on a very low heat.
Add the Cheddar cheese, wine and a generous amount of black pepper (about a quarter of a teaspoon). Cook until you have a smooth cheese sauce - whisking to remove lumps if necessary. There will be no need to add salt to the sauce.
Flake the haddock and share it between the dishes or bowls. Cover with the sauce, then sprinkle with some grated Parmesan.
Flash under the grill if serving immediately or refrigerate until required.
1 kg of smoked haddock fillets
1 small onion, thinly sliced
1 bay leaf
3 oz/90g butter
2 oz/60g plain white flour
6 oz/180g strong Cheddar cheese
1Â½ glasses of dry white wine
Freshly-ground black pepper
4 oz/120g grated fresh Parmesan
Publication Date: January 28, 2015.