You'll Need

  • 10 Young’s Smoked Haddock (dyed or undyed) fillets
  • 110g grated cheese
  • 20g unsalted butter
  • 30g plain flour
  • 200ml full fat milk
  • 170ml water
  • 1 tsp. English mustard
  • 60ml single cream
  • ½ tsp. smoked paprika
  • ½ tsp. salt
  • handful of chives
  • Cooking time

    40 mins
  • Serves




  1. Firstly, preheat the oven to fan 180°c. Place the frozen Smoked Haddock fillets on a baking tray, add a splash of water and bake in oven for 30 - 35 minutes.
  2. Meanwhile, melt the butter, stir in the flour to form a roux and cook for 2 minutes.
  3. Next, gradually whisk in the milk and water, add the mustard and seasoning and continue to cook until the sauce has thickened, stirring continuously.
  4. Add the cream and whisk until the sauce is smooth. Stir in the cheese and chives.
  5. Finally, divide between the ten Smoked Haddock fillets and serve with baby new potatoes and seasonal greens.

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