Smoked Haddock with Parmesan

Name: Smoked Haddock with Parmesan
Yield: Serves 6
Ingredients: 1¾ lbs (470 g) Duchesse Potato approx.; Buttered Crumbs; 4 ozs (110 g/1¼ cups) grated cheese (preferably Parmesan but mature Cheddar would be wonderful too); bouquet garni; a few slices of onion; a few slices of carrot; 1 pint (600 ml/2½ cups) milk; 2 tablesp. (¼ cup) chopped parsley; 2 ozs (55 g/⅓ cup) roux; 1½ lbs (675 g) smoked Finnan haddock

Preparation info

Serves
6

Difficulty
Medium

Appears in

Simply Delicious 2

By Darina Allen

Published 1990

About

Smoked Haddock is available all around the country. Try to find smoked Finnan haddock which has not been dyed as well as smoked.

Ingredients

1½ lbs (675 g) smoked Finnan haddock
1 pint (600

Fish course
Pescatarian

Method

Put the cold milk into a saucepan with the carrot, onion and bouquet garni. Bring slowly to the boil and simmer for 3–4 minutes; remove from the heat and leave to infuse for 10–15 minutes. Strain. Meanwhile cover the smoked haddock with cold water, bring slowly to the boil, then discard the water. Cover the haddock with the flavoured milk and simmer for 10 minutes approx. or until just cooked.