Smoked haddock with cheese sauce
Serves: 4
Preparation: 10 minutes
Cooking Time: 25 minutes
Ingredients
- 2x250g (approx.) pack The Co-operative line caught smoked Icelandic haddock
- 25g (1oz) butter
- 25g (1oz) plain flour
- 300ml (0.5pt) semi-skimmed milk
- 40g (1.5oz) mature cheddar cheese
- 2 leeks
- 1x250g pack dwarf beans
Method
- Remove the skin and any bones from the haddock. Place in a large frying pan and cover the bottom of the pan with water.
- Cover with a lid and poach over a gentle heat for approximately 15minutes. The fish will flake easily when cooked.
- Melt the butter in a saucepan, then add the flour and cook for 1 minute. Gradually add the milk, stirring until you have a smooth, thickened sauce. Grate the cheese and add to the sauce.
- Slice the leek. Trim and halve the beans. Cook in a little boiling water for 5-7 minutes then drain. Divide the vegetables between four plates. Top with the haddock. Spoon over the sauce and sprinkle with freshly ground blackpepper. Serve with new potatoes.