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Finnan Haddie     HT  MC  Scottish  35mins



Serves 4     Hot   Fish   herbs  Main Course   Eggless   Scotland  British Europe



675g/1˝lb Smoked Fish Fillets (traditionally Haddock) 

900ml/30fl.oz. Water or half Water half Milk


25g/1oz Butter

25g/1oz Plain Flour

1 Bay Leaf 

100g/4oz Cheddar Cheese, grated 

Extra Grated Cheese




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.



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

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