- 300g smoked haddock
A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…
- 100ml full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 25g flour
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 75ml ale or beer
- 1 tsp wholegrain mustard
- 50g strong cheddar
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 2 chunky slices country-style loaf, lightly toasted
Place the fish in a pan and pour over the milk. Bring to a simmer and gently poach for 2 mins until opaque and just cooked. Lift out the fish, remove the skin and flake. Reserve the milk.
Heat grill to high. Melt the butter in a small pan, then stir in the flour for 1 min. Gradually whisk in the reserved milk, followed by the ale or beer. Cook, whisking all the time, until the sauce is thickened and smooth. Stir in the mustard and most of the cheese and season with pepper.
Top the bread with the fish, spoon over the sauce and scatter with the remaining cheese. Grill until golden and bubbling.