This Little Home

Sussex Smokie Bake

  1. Peel and chop the potatoes into cubes, place in a pan and cover with water, bring to the boil and cook for a few minutes until the potatoes begin to soften.
  2. Drain the potatoes and leave to one side.
  3. Place the milk, cream and bay leaf into a pan and gently heat over a low flame.
  4. Add the haddock and poach until soft.
  5. Whilst the fish is poaching, finely chop the leek and onion and fry with 30g of the butter until soft.
  6. Remove the fish from the milk and put to one side. Discard the bay leaf.
  7. In a separate pan, mix the flour and the rest of the butter to make a paste.
  8. Add a little of the milk to the paste and mix until combined.
  9. Slowly add the rest of the milk until it becomes thick and without lumps.
  10. Add the wine and 100g of the cheddar and mix thorough until the cheese has melted.
  11. Season with salt and pepper.
  12. Flake in the haddock and add the potatoes, leek and onion. Mix through and pour into an oven proof dish.
  13. Combine the breadcrumbs with the rest of the cheese and sprinkle over the top.
  14. Place in a preheated oven at 200 (180oc fan assisted) for 30-40 minutes until the breadcrumbs turn golden and crunchy.