175 g (6 oz) fresh haddock fillet
175 g (6 oz) smoked haddock fillet
4 tbsp (60 ml) dry white wine
6 peppercorns bay leaf
1 small onion, skinned and sliced
125 g (4 oz) button mushrooms, wiped and sliced
1/2 stick (4 Tbsp) 2 oz (50 g) butter
2 level tbsp plain flour (All purpose)
freshly ground black pepper
2 oz (50 g) Red Leicester cheese, grated
25 g (1 oz) fresh breadcrumbs
175 g (6 oz) smoked haddock fillet
4 tbsp (60 ml) dry white wine
6 peppercorns bay leaf
1 small onion, skinned and sliced
125 g (4 oz) button mushrooms, wiped and sliced
1/2 stick (4 Tbsp) 2 oz (50 g) butter
2 level tbsp plain flour (All purpose)
freshly ground black pepper
2 oz (50 g) Red Leicester cheese, grated
25 g (1 oz) fresh breadcrumbs
method
1. Place the fresh and smoked fish in a saucepan with 300 ml (1/2 pint) water and the wine. Add peppercorns, bay leaf and onion and bring to the boil. Cover and poach gently for about 1 5 minutes.
2. Strain off liquid and reserve. Flake the fish, discarding skin and bone. Also discard flavouring ingredients.
3. Saute the mushrooms in the butter for 2 minutes, stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the strained cooking liquid. Bring to boil, and continue to'cook, stirring, until the sauce thickens, then add the fish, half the grated cheese and seasoning to taste.
4. Spoon the mixture into six individual souffle dishes. Top with remaining cheese and crumbs.
5. Bake in the oven at 220°C (425°f) mark 7 for about 15 minutes, until golden brown. Serve hot.
2. Strain off liquid and reserve. Flake the fish, discarding skin and bone. Also discard flavouring ingredients.
3. Saute the mushrooms in the butter for 2 minutes, stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the strained cooking liquid. Bring to boil, and continue to'cook, stirring, until the sauce thickens, then add the fish, half the grated cheese and seasoning to taste.
4. Spoon the mixture into six individual souffle dishes. Top with remaining cheese and crumbs.
5. Bake in the oven at 220°C (425°f) mark 7 for about 15 minutes, until golden brown. Serve hot.
serving amount
serves 6
rate this recipe
8.7
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