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


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

4

Ingredients

  • 150g Smoked Haddock per serving (4 x 150g)
  • 500ml Milk
  • Little Melted Butter

  • Sauce
  • 50g Butter, melted
  • 50g Flour
  • 75ml Yeats Country Soft Cream Cheese

  • Mash
  • Bunch of scallions/spring onions
  • Seasonal potatoes

  • Enough milk to cover fish in dish (approx. 500ml per 4 servings)

Directions

  • 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.

Serving Suggestions

Serve up and enjoy!

Related Ingredients

This Baked Smoked Haddock in a Yeats Country Cream Cheese Sauce & Scallion Mash recipe uses the following ingredients from our range:

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