A truly tasty, easy fish dish, ready to eat in 20 minutes.
Preparation time: 10mins
Cooking time: 20mins
550ml semi-skimmed milk
1 Knorr Fish Stock Pot (or vegetable stock alternative)
50ml double cream or half-fat crème fraiche (optional)
100g mature Cheddar cheese, grated
4 pieces of smoked haddock fillet, around 500g
2 hard-boiled eggs, peeled
Parsley, to garnish
- First make the cheese sauce. Over a medium heat, melt the butter in a large, heavy-based saucepan. Add in the flour and whisk together thoroughly.
- Gradually add in the milk, whisking well between each addition so as to thoroughly mix it in.
- Add in the Knorr Fish Stock Pot and whisk it thoroughly in until dissolved into the sauce. Add in the cream and whisk in.
- Simmer for 1–2 minutes, whisking as you do so. Add in the grated Cheddar cheese and whisk sauce until the cheese has melted.
- Heat a large, heavy-based frying pan on the stove. Add the cheese sauce to the pan and heat through gently.
- Add the smoked haddock fillets to the hot cheese sauce, shaking the pan to coat them in the sauce. Poaching the smoked haddock in the cheese sauce means that the flavour from the fish infuses the sauce.
- Simmer for 4–5 minutes until the smoked haddock is opaque, carefully turning over the fillets halfway through cooking so that they cook evenly.
- While the smoked haddock is poaching, chop the hard-boiled eggs.
- Once the smoked haddock is cooked, sprinkle over the hard-boiled egg.
- Garnish with parsley and serve at once. I like serving this with fresh garden peas.
Recipe courtesy of Knorr