Smoked Haddock with Parmesan

Name: Smoked Haddock with Parmesan
Yield: serves 6
Ingredients: 675 g smoked Finnan haddock; 55 g roux; a few slices of onion; bouquet garni; 600 ml milk; a few slices of carrot; 800 g Duchesse potato approx.; 110 g grated cheese (preferably Parmesan but mature Cheddar would be wonderful too); 110 g grated cheese (preferably Parmesan but mature Cheddar would be wonderful too); 2 tablespoons chopped parsley; 110 g grated cheese (preferably Parmesan but mature Cheddar would be wonderful too)

Preparation info

serves
6

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Smoked haddock is widely available. Try to find smoked Finnan haddock which has not been dyed as well as smoked.

Ingredients

600 ml milk
a few slices of carrot
a few slices

Supper
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.