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Smoked Haddock Mornay
Nato Zondagh

Smoked Haddock Mornay

What could be better than some Haddock covered in a thick and creamy cheese sauce? This Haddock Mornay has it all, try it now!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Global
Ingredients Method

Ingredients
  

  • 500 g Smoked Haddock fillets
  • 100 ml fish stock
  • 150 ml milk
  • 150 ml double cream
  • 50 g butter
  • 50 g flour
  • 150 g cheddar
  • 12 cherry tomatoes
  • ½ garlic clove
  • 100 g bread crumbs
  • 50 g cheddar
  • ½ tsp thyme leaves
  • 50 g cooked spinach
  • freshly ground black pepper 

Method
 

  1. Place milk in a saucepan, fish stock, and cream and bring to the boi.  Turn down to simmer and add the haddock. Poach for 6 to 8 minutes until cooked, remove and set aside.
  2. In a skillet, melt the butter and stir in the flour, stirring continuously, let it cook for 1-2 minutes.
  3. Gradually add the cooking liquid, making sure you continue to stir well.
  4. Add the 150g of cheddar along with pepper.
  5. Butter an ovenproof dish and rub with the garlic clove.
  6. Place the poached haddock from earlier on top of the spinach, with the halved cherries, tomatoes surrounding the fish.
  7. Top with the cheese sauce and sprinkle with both the bread crumbs and thyme leaves.
  8. Scatter the remaining cheese on top and grill until golden.