Finnan Haddie, Kernwood's

By arthurlemay

Ingredients

• 2 pounds smoked haddock
• 2 cups whole milk, as required
• 4 tablespoons butter
• 4 tablespoons flour
• 1/3 cup cheddar cheese, white, grated
• 1 teaspoon paprika, for garnish

Details

Servings 4
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 375 degrees.

Place the smoked fish in an ovenproof pan with a lid. Pour milk into the pan to cover the fish. Bake at 375 degrees for 25 minutes.

meanwhile, make a roux by melting the butter in a medium saucepan. Stir in the flour and continue stirring until the mixture thickens and is no longer lumpy, but does not burn.

Drain the liquid from the baked fish into a mixing bowl. Add the roux to make a cream sauce.

Place he hot, cooked fish in a clean, ovenproof casserole. Pour the cream sauce over the fish to cover it. Sprinkle with the cheese. Lightly sprinkle the paprika over the top. Return to the oven and bake until the top is golden brown, about 5 minutes.

Serve with mashed potatoes and your favorite vegetable.