Preheat the oven to 190c/ Gas5.
Place the haddock in a pan along with the milk. Bring to the boil, then turn off the heat and cover with a lid. Leave covered for 10 minutes.
Wash, trim and finely slice the leeks.
Melt the butter in a large frying pan and add the leeks. Cook stirring frequently until softened and reduced.
Sprinkle over the flour and stir. Cook for 1 minute. Now add the milk from the fish and stir to mix thoroughly.
Remove the skin from the fish and discard. Flake the fish into the leek mixture, season to taste and cook, stirring, until the mixture thickens. Remove from the heat.
Finely chop the bread, grate the cheese and then mix the two together.
Spoon the fish mixture into a large shallow ovenproof dish, sprinkle over the bread and cheese and then bake in the preheated oven for 20 minutes.
Serve with green vegetables.
- 400g smoked haddock
- 300ml milk
- 50g butter
- 3 leeks , (approx 600g)
- 2 tbsp flour
- 100g bread
- 75g gruyère
Total time required
- Preparation time:
- Cooking time:
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