Smoked haddock in cream sauce

Smoked haddock in cream sauce

By
From
The Frugal Cook
Photographer
Mike Cooper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Take two big fillets of undyed smoked haddock or cod, cut it into pieces that will fit in a saucepan, add a medium onion, peeled and halved and a bay leaf and cover with milk. Bring slowly to the boil, then turn the heat off, put a lid of the pan and leave for 7-8 minutes. Carefully remove the fish from the pan and transfer to a serving plate. Strain the milk into a jug. Melt 40g of butter in a heavy bottomed saucepan and stir in 25g of flour. Cook for a minute then add about 400ml of the strained milk, and stir until thick. Bring back to the boil and simmer over a very low heat while you flake the fish off the skin, carefully removing any bones. Season the white sauce with pepper and a little salt and tip in the flaked fish. Add a little more strained milk if the sauce is too thick.
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