Fish and Seafood Recipes - Smoked Haddock Macaroni Cheese

Ingredients                 

• 225 g/8 oz smoked haddock fillet

• 450 ml/2 cups milk

• 1 bay leaf

• 50 g/2 oz/1/4 cup butter

• 100 g/4 oz/2 cups button mushrooms, sliced

• 25 g/1 oz/1/4 cup plain (all-purpose) flour

• 100 g/4 oz Cheddar cheese, grated

• Salt and white pepper

• 225 g/8 oz/2 cups elbow macaroni

• Passata (sieved tomatoes)

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Method:

1. Poach the fish in the milk with the bay leaf added for about 5 minutes until it flakes easily with a fork. Drain, reserving the milk.

2. Discard the skin and any bones from the fish and break into bite-sized pieces.

3. Melt the butter in the saucepan and add the mushrooms. Cook gently, stirring for 1 minute. Add the flour and cook for a further 1 minute.

4. Remove from the heat, gradually blend in the reserved milk, discarding the bay leaf. Return to the heat, bring to the boil and cook for 2 minutes, stirring.

5. Stir in 75g/1/4 cup of the cheese and season to taste. Gently fold in the fish and reheat until piping hot.

6. Meanwhile, cook the macaroni according to the packet directions. Drain. Fold gently into the fish mixture and turn into a flameproof dish.

7. Top with the remaining cheese and place under a hot grill (broiler) to brown. Serve straight away with warm passata handed separately.