Smoked Haddock. With a Cheese Roux.

I love smoked haddock, it keeps well in the freezer, it's so much more exciting than cod and everyone adores it.  This is a recipe I’ve created and has since become a firm favourite in our little household.  You basically poach the fish in milk and then use the milk to make a cheesey roux, like in macaroni cheese.  Pop a few buttery leeks or spinach in an ovenproof dish, top with the fish, the roux and then sprinkle with breadcrumbs.  It isn't particularly beautiful looking but what it lacks in glam it makes up for in taste.

Peas are a must (like with macaroni cheese) as is a good movie and a large glass of scrummy wine.  Go on, join the haddock party.  It’s a pretty delicious place to be.

Ingredients (it probably should serve 4 but its so yummy that two can devour it without thinking…)

4 smoked haddock fillets (undyed would be best but there’s no such thing out here)

500 ml milk (whole would be best)

1 bay leaf

25 g flour

25 g butter (plus extra for the leeks)

200g strong grated cheddar (or anything that’s lying around)

Salt and black pepper

Nutmeg

3 leeks or a couple of large handfuls of spinach

A handful of breadcrumbs (I use them straight from the freezer)

Method.

1. Preheat the oven to 180C and butter a medium baking dish.

2. Place the haddock fillets and bay in a deep frying pan and pour over the milk. Bring to the boil.  Cover and turn down the heat allowing it to simmer for 5 minutes.  Remove from the heat and allow the fish to sit in the milk for a little longer.  Keep the milk.

3. Meanwhile if you are using leaks heat a knob of butter in a saucepan and the cook the leeks, sliced, over a medium heat until soft.  If you’re using spinach, wash and place in a saucepan.  The water left on the leaves will be enough to allow the spinach to steam. Remove from the heat when limp and squeeze out the excess moisture. 

4. Spoon the leeks or spinach into the base of the dish and top with the poached haddock (keep the milk), pulling it into flakes as you go.

5. Melt the butter in a small saucepan then add the flour, stir over a moderate heat for a minute.  Then gradually add the poaching milk, stirring with a wooden spoon, until you have a smooth roux.  Cook for 5 minutes or until slightly thickened.  Then remove from the heat and add the grated cheese, stirring until it’s all melted. 

6. Add a good grating of nutmeg to the cheese sauce along with lots of ground black pepper and some salt.

7. Pour the sauce over the haddock and then sprinkle with breadcrumbs and dot with extra butter.

8. Pop in the oven for 20 minutes or until bubbling and the breadcrumbs are crisp.

Despite the lengthy instructions, it is so easy to make and is a winner for both a tv dinner and to serve for a dinner party.