Haddock is available all year round, if possible choose haddock caught by hook or longline for an ocean friendly option. Smoked haddock can be used, some are dyed yellow, ask your fishmonger or read labels as the traditionally smoked haddock has a superior flavour. Haddock is usually deboned which is a delicious flaky fish for children. Always check for bones before cooking and serving.
Approx cost: £5.27 or £1.32 per portion
Total time: 30 minutes
- 4 haddock (pieces)
- 300 mls milk (semi skimmed)
- 2 bay leaves
- 15g corn flour (1 tblsp)
- 90g cheese (grated)
- Place the fish in a saute or frying pan (preferably with a lid).
- Cover with the milk, reserve 2 tblsp for the sauce.
- Season with a little sea salt and white pepper and add bay leaves..
- Bring to the boil then turn down the heat and place on a lid (this steams the fish). Cook gently for 7-10 minutes, a little more if the pieces are very thick.
- Mix the cornflour with the 2 tblsp of milk you saved in a medium sized bowl.
- Drain the fish on kitchen paper. Keep warm. Remove the bay leaves.
- Add some of the hot milk to the cornflour paste. Stir continuously. Return to the pan. Stir as it thickens when placed on to the heat.
- Add the cheese. Stir until melted.
- To serve – place fish portions on warm plates. Cover with the sauce, garnish with lemon, parsley and black pepper.
- Serve with boiled potatoes and vegetables of your choice.