Haddock & Cheesy sauce recipe?!
Answers: Anyone know how I should cook my haddock with cheese sauce? do i simply make the sauce and bake it with the haddock in the oven?
Its sometimes called Haddock Mornay if you want to Google it. I think you make the sauce first then bake the fish in the oven with sauce over it, just like cauliflower cheese
500 g smoked haddock fillets (2-3 fillets)
2 1/2 cups cooked spinach
salt and pepper (optional)
1 sheet ready made puff pastry
1 tablespoon butter
1 cup grated medium sharp cheddar
3 cups milk
3 teaspoons cornflour
egg wash
1 fresh egg, mixed with
water
To make cheese sauce, mix cornflour with a little water to make a runny paste.
Melt butter in saucepan.
Add milk and bring to near boiling point.
Add the cornflour mix slowly and stir until milk is fairly thick.
Add grated cheese and stir until melted. Take off stove and set to one side.
Grease a round baking dish and spread the spinach evenly on the base.
Season spinach with a little salt and pepper (optional).
Cut smoked haddock into bite size pieces and place on top of the spinach.
Pour cheese sauce over the spinach and haddock and allow to cool.
Drape the pastry over the dish and gently push down the sides.
Trim the excess pastry by running around the edge of the dish with the back of a knife.
Use left over pastry to make a decoration on the top. (optional).
Make 4 – 6 fork holes in the pastry.
Brush egg wash over the pastry.
Bake at 160oC or 320oF for approx 25 minutes or until pasty is golden.
Haddock with Cheese Sauce recipe
ingredients
1 1/2 lb (700 g) haddock fillets or any white fish
salt and pepper
2/3 cup (150 ml) 1/4 pt milk
2 tbsp (1 oz) 25 g butter or margarine
3 tbsp (45 ml) plain flour (All purpose)
175 g (6 oz) cheese, grated
method
1. Wash and wipe the fish, cut it into 4 even-sized pieces, place them in a saucepan, just cover with cold water and add a little salt. Cover the pan, bring slowly to the boil, turn off the heat and leave covered for 5 minutes.
2. Drain off the liquid, retaining 150 ml (1/4 pt), and mix it with the milk.
3. Remove the skin from the fish, keep the pieces as whole as possible and put them in a shallow ovenproof dish to keep warm.
4. Melt the fat, stir in the flour and cook for 2-3 minutes. Remove from the heat and gradually stir in the milk and fish stock. Bring to the boil and stir until the sauce thickens.
5. Remove from the heat, stir in 100 g (4 oz) cheese and season to taste;
6. pour the sauce over the fish and sprinkle with the remaining cheese. Place under a hot grill until golden and bubbling.
http://www.cookitsimply.com/recipe-0010-...
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