Smoked Haddock with Mashed Potatoes, Savoy Cabbage and Lancashire Cheese Sauce

Name: Smoked Haddock with Mashed Potatoes, Savoy Cabbage and Lancashire Cheese Sauce
Ingredients: 150 g (5 oz) crumbled farmhouse Lancashire; 200 mls (7 oz) fish stock or milk; 200 mls (7 oz) fish stock or milk; 1 tablespoon plain flour; 25 g (1 oz) butter; pinch of ground mace; freshly ground black pepper; butter, milk or olive oil, to taste; 1 large potato, peeled and cut into chunks; butter, milk or olive oil, to taste; butter, milk or olive oil, to taste; 2 × 175 g (6 oz) pieces undyed smoked haddock, skinned; 6-8 Savoy cabbage leaves, central rib removed

Preparation info

Serves
2

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

1 large potato, peeled and cut into chunks
butter, milk or olive oil, to taste
6-8 Savoy cabbage leaves, central rib removed

Fish course
Pescatarian

Method

Boil and mash the potatoes, using butter, milk or olive oil, if you wish, to get the desired texture. Keep the potatoes warm.

Slice the cabbage leaves across into narrow strips, and blanch in boiling water for 3 to 4 minutes. Drain, rinse, and put to one side.

Season the fish with the pepper and mace, while you make a béchamel sauce with t