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Finnan Haddie HT MC Scottish 35mins
Serves 4 Hot Fish herbs Main Course Eggless Scotland British Europe
Ingredients 675g/1˝lb Smoked Fish Fillets (traditionally Haddock) 900ml/30fl.oz. Water or half Water half Milk Pepper 25g/1oz Butter 25g/1oz Plain Flour 1 Bay Leaf 100g/4oz Cheddar Cheese, grated Extra Grated Cheese
Instructions
1. Skin the fillets and place in a saucepan together with the water/milk and bay leaf. Season well with pepper then poach for 15-20 minutes or until just cooked through.
2. Remove the fish from the pan, reserving 600ml/20fl.oz of the cooking liquor, flake the fish into large pieces and set aside in a warm place.
3. Preheat the grill to hot. Melt the butter in a medium saucepan, add the flour and cook over a medium heat for 2-3 minutes stirring constantly.
4. Gradually add the reserved cooking liquor, stirring all the time and continue to cook until thickened and smooth.
5. Add the cheese and stir until melted then add the fish and mix well.
6. Transfer to a lightly buttered shallow heatproof dish, sprinkle with extra cheese and grill until golden brown and bubbling. Serve immediately.
More Fish Recipes | General Fish Preparation & Cooking Times | Fish Starters | More Scottish Recipes
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