Where possible I would use naturally smoked haddock as the subtle flavour of natural smoking compliments the cheese in this dish whereas artificially flavoured smoked fish can be too overpowering, alternatively, unsmoked haddock works well.
My Private Note
Units: US | Metric
- 340.19 g smoked haddock fillets, skinned
- 236.59 ml milk
- 2 hardboiled egg
- 236.59 ml milk, from poaching (plus extra if required)
- 28.34 g butter
- 28.34 g gluten-free flour, mix
- 56.69 g cheese, grated
- 14.79 ml chopped parsley
- 1In a shallow pan, gently poach the fish in the milk for 15-20 mins,.
- 2Drain of the milk and set aside for the sauce.
- 3Flake the fish and place it in baking dish.
- 4Slice the eggs and arrange on top of the fish.
- 5Make the milk back up to 1/2 pint by adding more if necessary, place in a saucepan along with the 1oz of butter and 1 oz. of flour.
- 6Over a medium heat, Whisk continuously until the sauce thickens.
- 7Increase the heat slightly and continue to cook for a further 2 mins stirring continuously.
- 8Add the cheese herbs and seasoning and stir until the cheese is melted.
- 9Pour the sauce over the eggs and fish.
- 10In a bowl, rub together the 2oz of butter and 4oz of flour and mustard powder until the mixture resembles breadcrumbs, stir in the remaining cheese and sprinkle over the sauce.
- 11Bake for 15-20 mins or until golden and crispy.
- 12Serve hot with steamed vegetables.
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Nutritional Facts for Wicklewood's Haddy Crumb (Gluten Free)
Serving Size: 1 (188 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 465.6
- Calories from Fat 291
- Total Fat 32.3 g
- Saturated Fat 18.9 g
- Cholesterol 228.5 mg
- Sodium 1162.8 mg
- Total Carbohydrate 8.8 g
- Dietary Fiber 0.2 g
- Sugars 0.3 g
- Protein 34.4 g
The following items or measurements are not included: