1 lb (450 g) smoked haddock fillet
3/4 pint (450 ml) milk
3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (1 1/2 oz) 40 g flour
3 cup (225 g) button mushrooms, sliced
salt and freshly ground black pepper
juice of 1/2 lemon
2 oz (50 g) well-flavoured Cheddar cheese, grated
3/4 pint (450 ml) milk
3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (1 1/2 oz) 40 g flour
3 cup (225 g) button mushrooms, sliced
salt and freshly ground black pepper
juice of 1/2 lemon
2 oz (50 g) well-flavoured Cheddar cheese, grated
method
1. Heat the oven to 350°F (180°C) gas mark 4. Put the haddock and milk into a large pan and simmer for about 10 minutes until the haddock flakes. Drain the fish and leave to cool. Reserve the cooking liquid.
2. When cool enough to handle, remove skin and any bones from the fish and roughly flake. Melt the butter in a saucepan, stir in the flour and cook for about a minute. Gradually add the reserved cooking liquid stirring until blended in. Bring to the boil slowly, stirring until the sauce thickens.
3. Add the sliced mushrooms to the sauce and cook for about 2 minutes. Season to taste.
4. Mix the fish, lemon juice and sauce together, turn into a shallow ovenproof dish and sprinkle the cheese over the top. Cook in the oven for about 20 minutes, until the cheese is golden and bubbling.
2. When cool enough to handle, remove skin and any bones from the fish and roughly flake. Melt the butter in a saucepan, stir in the flour and cook for about a minute. Gradually add the reserved cooking liquid stirring until blended in. Bring to the boil slowly, stirring until the sauce thickens.
3. Add the sliced mushrooms to the sauce and cook for about 2 minutes. Season to taste.
4. Mix the fish, lemon juice and sauce together, turn into a shallow ovenproof dish and sprinkle the cheese over the top. Cook in the oven for about 20 minutes, until the cheese is golden and bubbling.
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