1. Broccoli and Haddock Bake

    Nothing beats this on a rainy autumn evening. The richly satisfying sauce combines with the succulence of the fish perfectly.
     
    Serves 4
    Juice of 1/2 lemon
    2x 150g (5 1/2oz) butter, plus extra for greasing.
    50g (2oz) plain flour
    450ml full-fat milk
    1tbsp Dijon mustard
    50g cheddar, grated
    3 tbsp crème fraîche
    400g Calabrese broccoli, cut into medium florets.
     
    Preheat the oven to 200g. Butter a gratin dish.
     
    Squeeze a little lemon juice over the haddock and season. Set aside.
     
    Melt the butter in a pan over a medium heat. Add the flour and cook, stirring, for a couple of minutes. Gradually pour in the milk whisking until smooth. Simmer for 5 minutes, stirring all the time, then add the mustard, salt and pepper, cheese and crème fraîche and stir to combine. Remove from the heat and set aside.
     
    Bring a large pan of salted water to the boil. Drop in the broccoli and boil for 3 minutes and drain.
     
    Put the broccoli in a buttered gratin dish. Place the haddock on top of the broccoli, then pour the cheese sauce over the top.
     
    Bake for 20-30 minutes, until brown and bubbling and the haddock is cooked through.

Recipes



  1. Broccoli and Haddock Bake