Haddock with Cheesy Topping

Fish, cheese and sauce – a delightful com-bination of savoury flavours – make this a good family supper dish. Serve the fish with grilled tomatoes and sauteed courgettes .

2 lb. haddock fillets

½ teaspoon salt H oz. butter

2 tablespoons flour

5 fl. oz. single cream

4 oz. Cheddar cheese, grated

1 oz. Parmesan cheese, grated

1 teaspoon grated lemon rind

2 teaspoon dry mustard

½ teaspoon black pepper

1 oz. fresh brown breadcrumbs

Place the fish and salt in a large frying-pan. Pour over enough water just to cover the fish. Place the pan over moderate heat and bring the water to the boil. Cover the pan, reduce the heat to low and cook for 6 minutes or until the fish is just starting to flake.

Remove the pan from the heat and, with a slotted spoon, transfer the fish to a large shallow flameproof dish. Reserve 5 fluid ounces of the cooking liquid.

Preheat the grill to moderate.

In a small saucepan, melt 1 ounce of the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the cream and the reserved cooking liquid, stirring constantly.

Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth.

Remove the pan from the heat and stir in half the Cheddar cheese and the Parmesan cheese, lemon rind, mustard and pepper.

Pour the sauce over the fish in the dish to coat it completely. Sprinkle the remaining cheese and the breadcrumbs over the surface of the sauce and dot with the remaining butter, cut into small pieces. Place the dish under the grill and cook for 5 minutes or until the surface is crisp and deep golden brown.

Remove the dish from the heat and serve immediately.Haddock with Cider /I pleasant and unusual dish, Haddock with Cider is delicious served with parsley potatoes, and perhaps, a mixed green salad. Chilled cider would make a good accompanying drink.

8 fl. oz. cider

2 medium-sized onions, thinly sliced

1 green pepper, white pith removed, seeded and coarsely chopped U lb. haddock fillets, skinned

3 medium-sized tomatoes, blanched, peeled and coarsely chopped

1 teaspoon dried marjoram

½ teaspoon cayenne pepper l1 teaspoons salt

1 teaspoon white pepper

3 tablespoons fresh white breadcrumbs 1 oz. Parmesan cheese, grated

Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).

In a medium-sized saucepan, bring the cider to the boil over moderate heat. Add the onions and green pepper, reduce the heat to low and simmer the mixture for 5 minutes, or until the cider has reduced by about one-quarter. Remove the pan from the heat.

On a chopping board, cut the fish into 3- or 4-inch pieces and put them into a flameproof casserole. Add the cider mix- ture and tomatoes and mix well to blend. Sprinkle the marjoram, cayenne, salt and pepper over the mixture. Cover the casserole and place it over moderately high heat. Bring the liquid to the boil. Transfer the casserole to the oven and bake for 30 minutes, or until the fish flakes easily when tested with a fork. Remove the casserole from the oven.

Preheat the grill to high.

In a small bowl, combine the bread-crumbs and grated cheese together and spread the mixture over the fish. Place the casserole under the grill and grill for 3 minutes, or until the topping browns.

Remove the casserole from the heat and serve at once.

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