Wicklewood's Haddy Crumb (Gluten Free)
Ready In: 55 mins
Serves: 4-6
Ingredients
- 12 ounces smoked haddock fillets, skinned
- 1⁄2 pint milk
- 2 hardboiled egg
Sauce
- 1⁄2 pint milk, from poaching (plus extra if required)
- 1 ounce butter
- 1 ounce gluten-free flour, mix
- 2 ounces cheese, grated
- 1 tablespoon chopped parsley
- seasoning
Crumble
- 2 ounces butter
- 4 ounces gluten-free flour, mix
- 1 tablespoon English mustard powder
- 2 ounces cheese, grated
Directions
- In a shallow pan, gently poach the fish in the milk for 15-20 mins,.
- Drain of the milk and set aside for the sauce.
- Flake the fish and place it in baking dish.
- Slice the eggs and arrange on top of the fish.
- Make 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.
- Over a medium heat, Whisk continuously until the sauce thickens.
- Increase the heat slightly and continue to cook for a further 2 mins stirring continuously.
- Add the cheese herbs and seasoning and stir until the cheese is melted.
- Pour the sauce over the eggs and fish.
- In 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.
- Bake for 15-20 mins or until golden and crispy.
- Serve hot with steamed vegetables.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off