Menu

Hot Sussex Smokie

Farmers Weekly Reporters 09 February 2004
>More in



  • 450g (1lb) Smoked haddock


  • 350ml (12fl oz) milk


  • 1 bay leaf


  • 50g (2oz) butter


  • 25g (1oz) plain flour


  • 3 tablespoon double cream


  • 25g (1oz) mature cheddar cheese, grated


  • Freshly ground black pepper

• For the topping:




  • Fresh grated Parmesan cheese

Poach the haddock in the milk with the bay leaf until only just cooked. Drain the fish onto a plate reserving the milk.


Melt the butter in saucepan and add the flour stirring well for about two minutes to allow the flour to cook.


Slowly add the poaching milk and bring to the boil, stirring until the sauce is smooth. Take off the heat and whisk in the cream and the grated cheese.


Add a little ground black pepper. Taste and then decide if salt is necessary. Flake in the fish and spoon into ramekins and cover with grated parmesan cheese.


At this stage you can cool and keep them in the fridge until later. When you are almost ready to serve, place under the grill until golden and bubbling.

See more