Main Courses Recipes - Smoked Fish with White Sauce Recipe

For the white sauce, combine the milk in a small pan with the onion, bay leaf and white pepper. Heat slowly to a simmer, then remove from the heat and allow to stand for 3 minutes before straining into a jug. Melt the butter in a pan over a low heat, stir in the flour and cook for 1 minute, or until pale and foaming.

Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes.

Remove from the heat and season to taste with salt and pepper. Stir in the chopped fresh parsley.

Cut the haddock fillets into serving-sized pieces and place in a large frying pan. Cover with the milk, combined with the water.

Bring to the boil, reduce the heat to low and gently cook the fish until it flakes easily at the thickest part when tested with a fork.

Lift out of the pan with a slotted spoon. Drain on kitchen paper and place on serving plates. Top with the white sauce.