Cornish Haddock Smoky
30 minutes
6
An ideal starter when served in a small dish or bowl, and a good lunch dish if served with a little mashed potato or salad.
- 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.
- You can also add some white fish fillets such as fresh haddock or cod fillet if preferred.
- 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.
Author The Cornish Fishmonger
Details:
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Author: The Cornish Fishmonger
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Prep time:
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Cook time:
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Total time:
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Serves: 6
Ingredients:
- 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
- 1½ glasses of dry white wine
- Freshly-ground black pepper
- 4 oz/120g grated fresh Parmesan