POACHED HADDOCK WITH CHEESE SAUCE
For this rainy weather, what is easier than this quick fish dish… and veggies hidden for the non-veggie eaters😏
- 4 haddock fillets/cutlets
- 2 cups milk
- 1 bay leaf
- 3 pimento seeds
- 1 teaspoon fish spice
- 1 tablespoon cake flour
- 1 table spoon butter
- extra milk if needed
- ½ cups grated Cheddar cheese
Poach the fish in milk with bay leaf, fish spice and pimento.
Test with fork, when done remove fish to a serving dish.
Reserve the milk, remove bay leaf and pimento.
Make a béchamel sauce with the butter, flour and reserved milk, add the cheese, stir until melted and well combined.
Serve the fish and cheese sauce over rice and peas.
Recipe: Amanda Conradie
Photo: Elize de Kock