Smoked fish with white sauce is a classic and comforting dish that showcases the delicate and smoky flavors of haddock fillets. This recipe serves 6-8 people and is perfect for a satisfying and flavorful meal. The haddock fillets are cooked in a combination of milk and water until they become tender and flake easily. The white sauce, made with a combination of milk, onion, bay leaf, ground white pepper, butter, flour, and chopped fresh parsley, adds a creamy and savory touch to the dish. Serve the smoked fish on individual plates and generously top it with the white sauce. The result is a delicious and comforting dish that is sure to please everyone at the table. Enjoy the delicate smokiness and creamy flavors of smoked fish with white sauce.
INGREDIENTS:
- 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
PREPARATIONS:
- For the white sauce, combine the milk in a small pan with the onion, bay leaf, and ground white pepper. Heat the mixture slowly until it reaches a simmer. Remove the pan from the heat and let it stand for 3 minutes. Strain the mixture into a jug.
- Melt the butter in a pan over low heat. Stir in the flour and cook for 1 minute, or until the mixture becomes pale and foamy.
- Remove the pan from the heat and gradually stir in the milk mixture.
- Return the pan to the heat and stir the mixture constantly until it boils and thickens. Reduce the heat and let it simmer for 2 minutes. Remove the pan from the heat and season the sauce with salt and freshly ground black pepper. Stir in the chopped fresh parsley. Keep the white sauce warm.
- Place the haddock pieces in a large frying pan. Combine the milk with 225ml/8fl oz of water and pour it into the pan, ensuring that the haddock is fully covered.
- Bring the mixture to a boil, then reduce the heat to low. Gently cook the haddock until it flakes easily at the thickest part when tested with a fork.
- Use a slotted spoon to lift the cooked haddock out of the pan. Drain it on kitchen paper and place it on individual serving plates.
- Generously top the haddock with the white sauce.
- Serve the smoked fish with white sauce immediately.
YIELD:
This recipe serves 6-8 people.
SPECIAL INSTRUCTIONS:
- Be careful not to overcook the haddock fillets, as they can become dry and lose their delicate texture.
- Strain the milk mixture before adding it to the butter and flour mixture to ensure a smooth white sauce.
- Stir the white sauce constantly while heating to prevent lumps from forming.
- Adjust the seasoning of the white sauce with salt and freshly ground black pepper according to personal taste preferences.
- Keep the white sauce warm until ready to serve to maintain its creamy consistency.
TIPS:
- Choose high-quality smoked haddock fillets for the best flavor and texture.
- Serve the smoked fish with white sauce with a side of steamed vegetables or roasted potatoes for a well-rounded meal.
- Garnish the dish with additional chopped fresh parsley for a pop of color and freshness.
- Squeeze fresh lemon juice over the smoked fish before serving to add a tangy and bright element.
- Enjoy the dish immediately to experience the full flavors and textures.
Smoked fish with white sauce is a classic and comforting dish that highlights the delicate flavors of haddock fillets. This recipe serves 6-8 people and is perfect for a satisfying and flavorful meal. The haddock fillets are cooked until tender and flaky, then topped with a creamy and savory white sauce.
To prepare the dish, the haddock fillets are gently poached in a mixture of milk and water until they easily flake when tested with a fork. Meanwhile, a white sauce is made by combining milk, onion, bay leaf, ground white pepper, butter, flour, and chopped fresh parsley. The white sauce is poured generously over the cooked haddock fillets, adding a creamy and savory touch.
Serve the smoked fish with white sauce immediately, and consider pairing it with steamed vegetables or roasted potatoes for a complete and satisfying meal. Garnish the dish with additional chopped fresh parsley for an added touch of freshness and visual appeal.
Indulge in the comforting flavors and delicate textures of smoked fish with white sauce, and savor the delightful combination of smokiness and creaminess.
