500g Smoked Haddock Fillet (unskinned)
300ml Milk
2 Tablespoons Butter
2 Leeks (sliced)
2 Teaspoons Mustard
1 Cup Mascarpone
3 Eggs (hard boiled and quartered)
1 Large Potato
75g Cheddar Cheese (grated)
Equipment
1 SHARP Knife
1 Chopping Board
1 Cheese Grater
1 Pan
1 Large Pan
1 Ovenproof Dish
The Good Bit
- Preheat your oven too 200c 400f gas 6. Place the fish in the heatproof dish, in the small pan, heat the bring the milk to boiling the pour over the fish and set aside for 5 minutes.
- In the large pan heat the butter until it melts then add the leeks and cook for about 3 minutes until it begins to soften, now add the flour and keep stirring for a minute, now strain the milk from the fish into this pan and stir well, when you have a thick sauce add in the mustard and mascarpone, mix well then season with salt and pepper.
- Now break off into chunks the fish and add the quartered eggs to this dish (the ovenproof one) pour in the leeks and sauce and give everything a gentle stir, at this point grate your potato and mix it with the grated cheese, season this with a little salt and plenty of pepper and then spread evenly over the top of the fish.
- Bake for 30 minutes (until the top is golden) serve immediately.
