Baked Smoked Haddock in a Yeats Country Cream Cheese Sauce & Scallion Mash

Serves 4

Ingredients

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: