Creamed smoked haddock

Name: Creamed smoked haddock
Yield: To serve four
Cuisine: Northern Europe
Ingredients: 350 g (¾ lb) smoked haddock; 275 ml (½ pint) milk-creamy milk is best; 275 ml (½ pint) milk-creamy milk is best; 25 g (1 oz) butter; 20 g (¾ oz) flour; freshly ground pepper; 1 hard-boiled egg; 4 rounds of freshly made buttered toast or 4 rounds of fried bread with crusts removed

Preparation info

To serve
four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This can be made the day before and simply heated through, but make the toast or fried bread at the last minute.

Ingredients

350 g (¾ lb) smoked haddock
275 ml (½

Europe
United Kingdom
Brunch
Breakfast
Fish course
Pescatarian

Method

Put the haddock in a roasting tin with the milk and poach it for 15 minutes over a low heat. When it will flake off the bone, remove it and keep the milk on one side. Flake the fish, discarding skin and bones.

Now make a sauce; melt the butter in a thick saucepan, stir in the flour and when it has combined with the butter and has a glossy look, stir in the milk, a little at a time, stir