|
500g (1lb) smoked haddock
1 large potato, diced
1 celery stick, diced
1 onion, finely chopped
50g (1.75 oz) butter
1 rasher bacon, rind removed and finely
chopped
2 tbsp plain flour
1/2 tsp mustard powder
1/2 tsp Worcestershire sauce
1 cup (250ml / 8 fl oz) milk
1/2 cup (30g / 1 oz) chopped fresh parsley
1/4 cup (60ml / 2 fl oz) cream, optional |
|
Method :
Put the fish
in a frying pan, cover with water and bring to the boil, then reduce the
heat and simmer for 8 minutes, or until the fish flakes easily. Strain,
reserving the fish stock, then peel, bone and flake the fish. Set aside.
Put the potato, celery and onion in a pan with 1.5 cups (375ml / 12 fl
oz) of the reserved fish stock. Bring to the boil, reduce the heat and
simmer for 10 minutes, or until the vegetables are tender.
Meanwhile,
melt the butter in a large pan, add the bacon and cook, stirring, for 3
minutes. Add the flour, mustard and Worcestershire sauce, and stir until
smooth. Cook for 1 minute. Remove from the heat and gradually add the
milk. Stir until smooth. Return to the heat and stir for 5 minutes, or
until the mixture boils and thickens. Stir in the vegetables and liquid,
then add the parsley and fish. Simmer over low heat for 5 minutes, or
until heated through. Stir in the cream, season with salt and pepper,
and serve immediately.
Serves 4-6
#Ads - Get the above cooking ingredients here at discounted price
|
