Marco Pierre White's smoked haddock with cheese sauce recipe
This is a truly tasty, easy fish dish, ready to eat in 20 minutes. When you’re making a white sauce, always use a whisk for whisking rather than a wooden spoon. It makes your life ten times easier.
loveFOOD recommends: you can pick up the cast-iron frying pan Marco Pierre White uses in this dish from Le Creuset.
Ingredients
- 25 g butter
- 25 g flour
- 550 ml semi-skimmed milk
- 1 fish stock pot/cube
- 50 ml double cream or half-fat crème fraiche (optional)
- 100 g mature Cheddar cheese, grated
- 4 pieces of smoked haddock fillet, around 500g
- 2 hard-boiled eggs, peeled
- 1 bunch parsley, to garnish
- 0.9 oz butter
- 0.9 oz flour
- 19.4 fl oz semi-skimmed milk
- 1 fish stock pot/cube
- 1.8 fl oz double cream or half-fat crème fraiche (optional)
- 3.5 oz mature Cheddar cheese, grated
- 4 pieces of smoked haddock fillet, around 500g
- 2 hard-boiled eggs, peeled
- 1 bunch parsley, to garnish
- 0.9 oz butter
- 0.9 oz flour
- 2.3 cups semi-skimmed milk
- 1 fish stock pot/cube
- 0.2 cup double cream or half-fat crème fraiche (optional)
- 3.5 oz mature Cheddar cheese, grated
- 4 pieces of smoked haddock fillet, around 500g
- 2 hard-boiled eggs, peeled
- 1 bunch parsley, to garnish
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- 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 fish stock pot/cube 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 provided by Knorr
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