Smoked haddock in creamy sauce

By admin
14 July 2011

Makes 2 large or 4 small servings

500 g haddock

600 ml milk

5 ml salt

50 g butter

200 g mushrooms, chopped

50 ml flour

2,5 ml mustard powder

salt and freshly ground black pepper

100 g Cheddar cheese, grated

Preheat the oven to 180 °C.

Put the haddock in a saucepan and add the milk and salt.

Bring the milk to the boil, reduce the heat and simmer for about 10 minutes.

Drain and reserve the milk.

Set the milk and fish aside.

Heat the butter in a saucepan and fry the mushrooms for about 5 minutes.

Add the flour and heat until the mixture begins to bubble.

Stir in the reserved milk to make a white sauce.

Season with the mustard powder, salt and freshly ground black pepper.

Add the cheese to the sauce and mix.

Transfer the haddock to a greased ovenproof dish and pour over the sauce.

Bake for about 10-15 minutes or until golden.

Serve with a green salad.

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