Crumpets with Smoked Haddock Mornay
Morning noon night. And all so utterly sophisticated!
And what an easy way to impress your pescatarian friends!
| Preparation: 5 minutes | Serves: 12 crumpets |
| Cooking: 30 minutes | Cold-buttered crumpets |
| Ingredients | Quantity (metric) | Quantity (imperial) |
|---|---|---|
| Smoked haddock fillet (undyed, skinned and boned) | 750 g | 1.65 lb |
| Fish stock | 150 ml | 5.3 floz |
| Milk | 300 ml | 10,6 floz |
| Butter | 50 g | 1.75 oz |
| Plain flour | 50 g | 1.75 oz |
| Salt and pepper | Not too much | Not too much |
| Lancashire cheese (grated) | 75 g | 2.6 oz |
| Parsley (finely chopped) | 2 tbsp | 2 tbsp |
| White breadcrumbs | 50 g | 1.75 oz |
| Lancashire cheese (grated) | 50 g | 1.75 oz |
METHOD
- Cut the fish into bite-sized chunks.
- Pour the fish stock and milk into a large pan and bring to a simmer. Add the fish and poach for 5 minutes. Drain over a bowl, saving the liquid, and leave the fish to cool.
- Melt the butter over a low heat in a large non-stick pan, then stir in the flour. Cook gently for 5 minutes, then slowly stir in the reserved liquid. Bring to the boil then gently simmer for 10 minutes.
- Add the first batch of cheese, and the salt and pepper. The fish is already quite salty so don't overdo it. Continue to simmer for 5 more minutes, until the sauce becomes lovely and thick, then gently fold in the fish and parsley.
- Put the mixture into an oven-proof dish, coated with butter to avoid sticking issues.
- Mix together the breadcrumbs and second batch of cheese and scatter over the fish, and place under a medium grill until the crust is golden.
- Spoon on, perhaps have a round of "Aaaaarh, me hearties!", and tuck in.
