Beer is an ideal partner for robust flavours
such as smoked fish, and gives a delicious
surprise 'kick' to this traditional supper dish.
Serves 4-6
Method:
Poach the fish in the milk, bay leaves and
Badger First Gold until just flaking. Drain the
fish and flake, reserving the poaching liquid.
Melt butter in a saucepan, mix in flour then
gradually stir in the poaching liquid, adding a
splash more milk if the mixture is too thick.
Keep stirring on a low heat until the sauce
has thickened, then remove from heat and stir
in the flaked fish, capers, chopped eggs and
parsley. Season to taste. Pour fish mixture into
a deep pie dish, top with the mashed potato,
spreading evenly, then dust the top with the
grated cheese. Bake in a pre-heated oven
Gas 5, 200 ºC.
Ingredients:
1 kg smoked haddock
Two eggs, boiled, peeled and quartered
2 tsp capers
handful flat-leaf parsley
1/2 pt Badger First Gold
1/2 pt milk
1oz butter
1oz plain flour
2 bay leaves
4oz grated mature cheddar
2lb desiree potatoes, peeled, cooked and mashed with 1oz butter and 5floz cream
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 15673 |
3745 |
307 |
199 |
188 |
12.5 |
11.5 |
| Figures are for the total recipe / not per serving |
Recipe provided by:
Bridfish Smokery
Unit 1
The old Laundry ind estate
Sea road north
Bridport
Dorset DT6 3BD
 |
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