Publications
- 125ml - butter, at room temperature
- 250ml - self-raising flour
- 250ml - tinned cream-style sweetcorn
- 400g - smoked haddock
- 300ml - milk
- 36ml - butter
- 2 - leeks, chopped
- 30ml - flour
- 2 - eggs, beaten
- 300ml - grated white Cheddar
1. Rub the butter into the flour until it resembles breadcrumbs and stir in the sweetcorn to form a smooth mixture. Spread this over the base of an ovenproof dish and set aside.
2. In a shallow pan, bring the fish and milk to a boil and allow to cool slightly. Remove the fish and flake it, taking care to remove any skin and bones. Pour the remaining milk into a measuring cup and top up, if necessary, to 300ml.
3. Preheat the oven. Melt the butter in a saucepan and fry the leeks until glossy. Stir in the flour and cook for a minute. Whisk in the lukewarm milk and bring to a boil. Beat until slightly thickened. Allow this mixture to cool slightly before adding the eggs (otherwise you’ll end up with scrambled eggs); add the flaked fish and half the cheese. Season with salt, pepper and nutmeg. Pour the filling onto the prepared crust and sprinkle with the remaining cheese. Bake for about 30 minutes until golden brown and cooked through.
