Saturday, 12 November 2011

Smoked Haddock with Egg and Cream Sauce

from Delia Smith's original How to Cheat at Cooking.

1.5 lb filleted smoked haddock
1/2 pint milk
1 bay leaf
2oz butter
1/2 packet white sauce mix
2tbsp double cream
1 hard-boiled egg
1 tbsp chives

Pre-heat oven to 350F. Divide the haddock into 4 and lay in a baking tin. Pour the milk over and throw in a bay leaf. Put a few flecks of butter here and there. Bake for 20-25 mins. Make up the white sauce mix using the liquid the fish was cooked in, then add the cream, chopped hard-boiled egg and chives. Serve the fish with the sauce poured over.

You could make your own white sauce, using cream. The bay leaf is optional (funny how we used to add them to everything.)

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