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Smoked haddock with cheesy mustard sauce
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50g unsalted butter
25g plain flour
A pinch of cayenne pepper
500ml whole milk
1 tbsp Dijon mustard
2 tsp wholegrain mustard
1 tbsp chopped chives
A dash of Worcestershire sauce
100g Gruyère cheese, grated
200g baby leaf greens, shredded and rinsed
4 x 150g pieces undyed smoked haddock fillet, skinned
2 tbsp breadcrumbs, fresh or dried
4 Clarence Court Burford Browns Eggs
1 tsp white wine vinegar
1. Preheat the oven to 190°C, gas mark 5. Melt 25g butter in a small pan over a low-medium heat. When it starts to foam, add the flour and cayenne pepper, and cook, stirring constantly, for 1 minute to make a smooth roux. Gradually add the milk, stirring constantly, until smooth. Bring the sauce to the boil, reduce heat to a simmer and cook gently for 3 minutes until smooth.
2. Remove from the heat, add both mustards, the chives and Worcestershire sauce. Add 75g of the Gruyère, stir until smooth and it has melted, then set aside.
3. Melt the remaining 25g butter in another pan. Add the greens, season, cover with a lid and cook over a low-medium heat until just wilted. Divide the greens between 4 ovenproof dishes and top with the smoked haddock pieces. Spoon the sauce over the top and scatter with the breadcrumbs and remaining cheese.
4. Bake for 20 minutes until golden and the fish is cooked through, while you poach the eggs. Bring a pan of salted water to a very gentle simmer and add the vinegar. Carefully break each egg into the water to poach for about 2 minutes or cooked to your liking. Serve the egg on top of the smoked haddock.
Typical values per serving: