Sussex Smokies
Ingredients
- 350g / 12oz smoked haddock
- 450ml / ¾ pint / scant 2 cups milk
- 25g / 1oz / 2 tbsp butter
- 25g / 1oz / 4 tbsp flour
- 115g / 4oz mature Cheddar cheese, grated
- 60ml / 4 tbsp fresh breadcrumbs
- Salt and ground black pepper
- Crusty bread, to serve
Instructions
- Remove and discard all skin and bones from the haddock and cut the fish into strips.
- Put the milk, butter, flour and seasoning into a pan. Over a medium heat and whisking constantly, bring to the boil and bubble gently for 2–3 minutes until thick and smooth.
- Add the haddock and half the cheese to the hot sauce and bring it just back to the boil to melt the cheese.
- Divide the mixture between individual flameproof dishes or ramekins. Toss together the remaining cheese and the breadcrumbs and sprinkle the mixture over the top of each filled dish.
- Put the dishes under a hot grill (broiler) until bubbling and golden. Serve immediately with crusty bread.
Notes
It helps to use a pair of tweezers when removing bones from the smoked haddock fillets. Run your fingers over the fillet to feel for the bones and then pull them out with the tweezers.