MC Scottish 35mins
4 Hot Fish
Course Eggless Scotland British Europe
Smoked Fish Fillets (traditionally Haddock)
Water or half Water half Milk
Cheddar Cheese, grated
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
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.
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.
Gradually add the reserved cooking liquor, stirring all the time and
continue to cook until thickened and smooth.
Add the cheese and stir until melted then add the fish and mix well.
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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