Smoked haddock makes a deliciously simple meal. Poached in a little milk which you
then make a quick cheese sauce with and served on a bed of mashed potatoes and
Prep: 5 minutes
Cook: 10 minutes
4 (175g) natural smoked haddock fillets, boned, skinned and sliced in half
2 garlic cloves, crushed with the side of a knife
1 bay leaf
1 tsp hot english mustard
rocket, salad spinach or watercress or a combination
Place the haddock in a large saucepan, add the garlic, lemon and bay leaf.
Pour in enough milk to just cover the haddock (pour any remaining milk into a
saucepan and set aside). Place over a moderate high heat and leave to gently simmer
for up to 5 minutes until just cooked.
Carefully strain the milk into a saucepan with the milk, leaving the haddock
in the pan. Cover the haddock with buttered foil and keep warm while you prepare the
Melt the butter in a saucepan over a moderate heat, stir in the flour so that
the two are well combined and not wet. Remove from the heat and gradually stir in
the warm smoked haddock milk with a wooden spoon. Return to a moderate heat and
slowly stir continuously until it comes to a strong simmer reduce to a slow simmer
and continue to stir for a couple of minutes until you have a sauce that coats the
back of a spoon. Stir in the cheese and mustard, so that the cheese has melted and
the ingredients are well incorporated. Serve.
Place a generous handful of rocket or watercress in the centre of each plate,
top with some mashed potato followed by the smoked haddock. Spoon the sauce over the
fish and serve.