1 lb (450 g) haddock fillet, skinned
2 tbsp (25 g) 1 oz butter
1 medium onion, skinned and finely chopped
3 tbsp (45 ml) plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml milk
3 tbsp (60 ml) dry white wine
184 g (6 1/2 oz) can shrimps
3 oz (75 g) mature Cheddar cheese
salt and freshly ground pepper
2 tbsp (25 g) 1 oz butter
1 medium onion, skinned and finely chopped
3 tbsp (45 ml) plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml milk
3 tbsp (60 ml) dry white wine
184 g (6 1/2 oz) can shrimps
3 oz (75 g) mature Cheddar cheese
salt and freshly ground pepper
method
1. Cut the haddock fillet into twelve small strips. Fold strips in half and place two each in six individual ramekin orgratin dishes.
2. Melt the butter in a saucepan. Saute the finely chopped onion until softened. Stir in the flour and cook gently for 1 minute, stirring. Remove pan from heat and gradually stir in the milk, wine and strained juices from the shrimps. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens.
3. Remove pan from the heat and add the shrimps and 50 g (2 oz) grated cheese to the sauce. Season. Spoon a little into each ramekin. Scatter remaining cheese on top.
4. Cook in the oven at 190°C (375°F) mark 5 for 30 minutes. Serve immediately.
2. Melt the butter in a saucepan. Saute the finely chopped onion until softened. Stir in the flour and cook gently for 1 minute, stirring. Remove pan from heat and gradually stir in the milk, wine and strained juices from the shrimps. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens.
3. Remove pan from the heat and add the shrimps and 50 g (2 oz) grated cheese to the sauce. Season. Spoon a little into each ramekin. Scatter remaining cheese on top.
4. Cook in the oven at 190°C (375°F) mark 5 for 30 minutes. Serve immediately.
serving amount
serves 6
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