Baked Smoked Haddock With Mull Cheddar Sauce
4 x 170g Smoked haddock fillets
40g Unsalted butter
Maldon sea salt & black pepper
5g Chopped Parsley
For the Mull cheddar sauce
50g Plain flour
500ml Whole milk
100ml Double cream
120g Mull cheddar grated
15g Arran mustard
Heat the oven to 200c. To make the sauce, melt the butter, add the flour and stir, cook over a medium heat to cook out for 5 mins, stirring. Heat the milk and stir a little at a time into the flour and butter mix (roux), ensure no lumps. Cook out, add the grated mull cheddar and cream check seasoning, strain through a sieve. Take 4 individual oven dished just big enough to take the fillets, butter the dish, place haddock fillets on top.
Add the arran mustard to the sauce, pour sauce over each fillet, season, top with breadcrumbs, a couple of knobs of butter and bake in the oven for 8-10 mins.
Remove from the oven and place each oven proof dish on a plate liner, sprinkle with chopped parsley
Serve with champ and wilted spinach. You can brown under the grill if required!