Haddock in Cheese Sauce

Haddock in Cheese Sauce

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To serve – 4

Preparation time –
Cooking time –

A great family supper meal served with vegetables of choice. Can be made with any white fish or smoked haddock if preferred.

Nutritional count per serving
Energy430kcal/1809kj; Protein 58.2g; Carbohydrate 9.6g of which sugars 4.5g; Fat 17.4g of which saturates 10.6g;Cholesterol 136mg; Calcium 351mg; Fibre 0.4g; Sodium 446g.


1kg/ 2 ¼ lb haddock fillets 300 ml/ ½ pint milk 1 small onion, thinly sliced 2 bay leaves A few black peppercorns 25 g/ 1 oz / 2 tbsp plain flour 5ml/ 1 tsp English mustard 115g/4 oz Cheddar cheese, grated Salt and fresh ground black pepper


  1. Put the fish in a large frying pan in a single layer. Add the milk, bay leaves, onion, and peppercorns and heat slowly until small bubbles are rising to the surface.
  2. Cover and simmer very gently on low heat for 5-8 minutes, until the fish is opaque and only just cooked.
  3. Lift the fillets out with a slotted spoon, and reserve the cooking liquid.
  4. Flake the fish, removing skin and any bones.
  5. Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Remove from the heat and gradually stir in the milk. Return the pan to the heat and cook, stirring, until the sauce thickens. Stir in the mustard and three-quarters of the cheese.
  6. Gently add the fish into the sauce.
  7. Spoon into 1 large or 4 individual flameproof dishes. Sprinkle over the remaining cheese.
  8. Put under a hot grill until bubbling and just browning.
  9. Serve with a green vegetable or crusty bread.

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