Smoked haddock with cheese sauce

Serves: 4
Preparation: 10 minutes
Cooking Time: 25 minutes


  • 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


  1. Remove the skin and any bones from the haddock. Place in a large frying pan and cover the bottom of the pan with water.
  2. Cover with a lid and poach over a gentle heat for approximately 15minutes. The fish will flake easily when cooked.
  3. 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.
  4. 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.

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