FoodCoop Recipes
Smoked haddock with cheese sauce
Prep
10 minutes
Cook
25 minutes
Serves
4
Ingredients
2x250g (approx.) pack The Co-operative line caught smoked Icelandic haddock
25g (1oz) butter
25g (1oz) plain flour
300ml (0.5pt) semi-skimmed milk
40g (1.5oz) mature cheddar cheese
2 leeks
1x250g pack dwarf beans
Method
Remove the skin and any bones from the haddock. Place in a large frying pan and cover the bottom of the pan with water.
Cover with a lid and poach over a gentle heat for approximately 15minutes. The fish will flake easily when cooked.
Melt the butter in a saucepan, then add the flour and cook for 1 minute. Gradually add the milk, stirring until you have a smooth, thickened sauce. Grate the cheese and add to the sauce.
Slice the leek. Trim and halve the beans. Cook in a little boiling water for 5-7 minutes then drain. Divide the vegetables between four plates. Top with the haddock. Spoon over the sauce and sprinkle with freshly ground blackpepper. Serve with new potatoes.
