64
Fish
Ingredients
450 g (1 lb) smoked haddock cut into
4 portions
300 ml (
1
/
2
pt) milk
knob of butter
Dish: casserole dish
1. Place haddock in single layer in casserole
dish and cover with milk and butter.
Cover and cook on HIGH power for 5-6
mins. Serve on its own or with poached
eggs on top
Poached smoked haddock Serves 4
450 g (1 lb) smoked haddock
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) oil
1 large onion, sliced
40 g (1
1
/
2
oz) butter
40 g (1
1
/
2
oz) flour
3 ml (
1
/
2
tsp) mustard
600 ml (1 pt) milk
salt and pepper
100 g (4 oz) Red Leicester cheese
600 g (1
1
/
4
lb) cooked jacket potatoes,
sliced
(see page 52)
75 g (3 oz) wholemeal breadcrumbs
Dish: large casserole
1. Arrange fish in a shallow dish. Add
lemon juice, cover and cook on high
power for 3 mins. or until it flakes easily.
2. Place onion and oil in a bowl. Cover and
cook on high power for 3 mins. or until
the onion is soft.
3. Melt the butter on high power for 30
secs. Stir in the flour and mustard and
cook for a further 15 secs. Add milk
and seasoning, gradually stirring to a
smooth paste. Cook on high power for
5 mins. or until the sauce is thick and
bubbling. Stir twice during cooking. Add
75 g (3 oz) of grated cheese to the
sauce and stir well.
4. Flake the fish and arrange in the serving
dish. Add onions and place the sliced
potatoes on top.
5. Pour over the cheese sauce. Sprinkle
with breadcrumbs and remaining cheese.
6. Cook on MEDIUM power for 8-10 mins.
or until the mixture has been
completely reheated.
Family fish pie
Serves 4
