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Hot Sussex Smokie Recipe
An ideal Starter when served in a small ramekin, and a good Brunch/Lunch dish if served in a bigger helping, possibly with a little mashed potato.
The recipe below can be halved or doubled very easily.
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An ideal Starter when served in a small ramekin, and a good Brunch/Lunch dish if served in a bigger helping
Ingredients for about 8-9 ramekins:
1½ lbs/750g of Smoked Haddock, filleted
1 small Onion, peeled the very-thinly sliced
1 Bay Leaf
3 oz/90g Butter
2 oz/60g PlainWhite Flour
6 oz/180g strong Cheddar cheese
1½ glasses of Dry White Wine (about 20cl – a quarter of a bottle)
freshly-ground Black Pepper
4 oz/120g grated fresh Parmesan
1. Poach the smoked haddock in just enough water to cover with the bay leaves, and thinly-sliced onions until tender – about 4-5 minutes. Set aside to infuse.
2. Gently melt the butter in a saucepan, then, remove from the heat and add the flour – blending it in to make a smooth roux, by squeezing out any lumps.
3. Strain the fish – keeping the liquid.
4. Remove the onion rings and bay leaves.
5. Slowly add 3 pints of the reserved stock to the rox – very little to start off with, making sure ther are no lumps and stirring all the time. When completely blended, simmer for 15 minutes stirring occasionally.
6. Add the Cheddar cheese, wine and a generous amount of black pepper (about ¼ a teaspoon). Cook until you have a smooth cheese sauce – whisking to remove lumps if necessary.
7. Flake the haddock and share it between the ramekins.
8. Cover with the sauce, then sprinkle with the grated Parmesan.
Flash under the grill if serving immediately, or bake for 6-8 minutes in a hot oven if reheating from cold.