My saucy smoked haddock has got all the comfort of a fish pie with the added hug that a really good, crispy-skinned jacket potato can offer!
|Equipment to have ready
|4 frozen smoked haddock fillets (approx. 400g)
|1 small leek, halved and finely chopped
|25g plain flour
|1 tsp English mustard
|1 tsp grain mustard (optional)
|1 small can sweetcorn
|Salt and white pepper
|3-4 jacket potatoes (to serve)
|Green beans (to serve)
- Pour the milk into a medium sized saucepan and season with white pepper. Put it on a medium heat and lay in the fish. Gently poach until the fish easily flakes apart.
- Remove the fish from the milk and set aside on a small plate.
- Pour the milk back into the measuring jug and rinse out the pan.
- Put the pan on a low heat and melt the butter.
- Sweat the leaks until soft but not browned.
- Tip in the flour and stir well to combine and make a thick paste. Cook, stirring, for a minute.
- Gradually add the milk a little at a time, stirring constantly to create a sauce without lumps.
- Allow the sauce to cook out on a very low heat for five minutes, stirring regularly so that it doesn’t catch on the bottom of the pan.
- Stir in the mustard and sweetcorn.
- If the fish still has the skin on, peel it off. Flake the fish and stir into the sauce. Any drops of milk on the plate from the fish can also go in the sauce.
- Cook for another few minutes to warm the fish back through.
- Taste to check the seasoning, adding salt or more white pepper if needed. Serve with jacket potatoes and green beans.