George Campbell and Sons Fishmonger Perth Scotland THE SEAFOOD SPECIALIST

Baked Smoked Haddock With Mull Cheddar Sauce

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Serves: 4 


4 x 170g Smoked haddock fillets

40g Unsalted butter

40g Breadcrumbs

Maldon sea salt & black pepper

5g Chopped Parsley


For the Mull cheddar sauce

50g Butter

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.


To Serve

Remove from the oven and place each oven proof dish on a plate liner, sprinkle with chopped parsley


Chefs Note

Serve with champ and wilted spinach. You can brown under the grill if required!