Comforting mid week meal. This is about cooking from the store cupboard. The roasted veg can be any left overs from your veg draw. It works with brocolli, sprouts, any colour bell peppers and onions, they are all super tasty after being roasted.
Ingredients – Serves 3-4
For the haddock
- 500g smoked haddock
- 500ml milk (I use semi skimmed, but any is fine)
- 1 bay leaf
- 5-10 whole black peppercorns
For the roux (white sauce)
- 30g butter
- 50g plain flour
- reserved poaching milk, strained
- 150g mix of gouda and cheddar, grated (reserve a handful for the topping)
- tbsp english mustard, to taste
For the roasted veg
- 1 aubergine, cut into approx 2cm cubes
- 1 courgette, sliced into discs
- 1 onion (red, white or even shallots)
- 1 whole bell pepper, roughly chopped
- 4 cloves garlic, left whole with the skin on
- rapeseed oil and seasoning
Method
- Set the oven to 180° fan, and start by spreading the chopped veg on a large baking sheet, drizzle with oil, season and bake for 30 mins. Turn once after 15 mins, but not essential.
- Next poach the haddock in the milk, with the bay leaf and the peppercorns. Simply put all of the ingredients into a large lidded pan, bring to the boil then turn down to a simmer, and poach with the lid on for 5 minutes.
- Remove the haddock with a slotted spoon and set to one side on a plate, and reserve the poaching liquor for your roux.
- Next make the roux by heating a large pan over a medium heat and adding the butter until it foams. Then add the the flour and gently fry, stirring continiously for a minute or two to cook out the flour.
- Turn the heat down a little and gradually add the poaching milk, stirring vigorously the whole time, ensuring you don’t allow any lumps to form. If they do, don’t panic. Simply keep stirring the mixture (taking it off the heat if necessary) to beat the lumps out.
- Once you have added all of the milk, lower the heat and add the grated cheese. This will melt in easily and at this point you can add seasoning to taste, including the mustard.
- About this stage, set your grill to high so that it’s ready to finish off the dish.
- Finally flake the haddock into the roux and bring the dish together, by laying the veg in a roasting dish (peel the garlic at this point if you are using it) and topping with the delightful smoked haddock and sauce. Finish by sprinkling the remaining grated cheese over the top and pop under the grill for a few minutes to brown.
This is real comfort food and can be eaten on it’s own or you can serve with more veg or potatoes. Whatever takes your fancy!
