Baked Smoked Haddock in a Yeats Country Cream Cheese Sauce & Scallion Mash
- 150g Smoked Haddock per serving (4 x 150g)
- 500ml Milk
- Little Melted Butter
- 50g Butter, melted
- 50g Flour
- 75ml Yeats Country Soft Cream Cheese
- Bunch of scallions/spring onions
- Seasonal potatoes
- Enough milk to cover fish in dish (approx. 500ml per 4 servings)
- Grease an oven-proof dish, this dish should be large enough to hold the number of fish servings and it is only half full.
- Brush the fish with melted butter, sprinkle with black pepper & place in the dish. Pour in enough milk to cover the fish.
- Bake in a medium oven (170C/325F/Gas Mark 4) for 12-15 minutes – until the fish is soft to touch.
- While the fish is cooking start the sauce.
- Melt approx. 50g butter in a saucepan. Stir in 50g flour. Keep on a low heat for approx. 5mins.
- Continually stirring until this becomes a “roux”, the basis of your sauce.
- When the fish is cooked gradually spoon off the “cooking” milk into the roux while stirring. Tip - hold back some of the liquid to adjust the consistency of the sauce before you serve.
- Cook for a further 5 mins, by which time a sauce consistency should be achieved – adjust as necessary with the left over milk.
- Finally fold in approx. 75ml of Yeats Country Soft Cream Cheese.
- You now need to flake the fish removing any pieces of skin or bones.
- Pour the sauce over the fish – just enough to cover the fish. Tip – hold some back if you have too much & serve it later.
- When the potatoes are mashed and chopped scallions added, cover the flaked fish and sauce with a generous layer of the mash & scallion potato and return to the oven to bake for approx. 15mins.
Serve up and enjoy!
This Baked Smoked Haddock in a Yeats Country Cream Cheese Sauce & Scallion Mash recipe uses the following ingredients from our range: