Smoked fish with white sauce







Cook Time

10-15 Min


  • 900g/2lb haddock fillets, cut into serving-sized pieces
  • 225ml/8fl oz milk
  • 225ml/8fl oz water

For the white sauce

  • 600ml/1pt milk
  • 1 onion, halved
  • 1 bay leaf
  • pinch of ground white pepper
  • 50g/2oz butter
  • 40g/1 1⁄2oz plain flour
  • 1–2 tablespoons chopped fresh flat-leaf parsley
  • salt and freshly ground black pepper
  • For the white sauce, combine the milk in a small pan with the onion, bay leaf and white pepper. Heat slowly to a simmer, then remove from the heat and allow to stand for 3 minutes before straining into a jug. Melt the butter in a pan over a low heat, stir in the flour and cook for 1 minute or until pale and foaming.
  • Remove from the heat and gradually stir in the milk.
  • Return to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Remove from the heat and season with salt and pepper. Stir in the parsley. Keep warm.
  • Put the haddock pieces in a large frying pan. Combine the milk with 225ml/8fl oz water. Pour into the pan to cover the haddock. Bring to the boil, reduce the heat to low and gently cook the fish until it flakes easily at the thickest part when tested with a fork.
  • Lift the haddock out of the pan using a slotted spoon. Drain on kitchen paper, and place on serving plates. Top with the white sauce, and serve immediately
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