Finnan Haddie Bake — Smoked Smoked Haddock with Leeks & Cream

Ingredients

• 1¼ lb smoked Smoked Haddock, skinned
• 3 Leeks, sliced and rinsed
• 2 lb potatoes, peeled and cubed
• 2 cups whole milk
• 1 cup heavy cream
• 5 tbsp butter
• 2 tbsp all-purpose flour
• 3 oz mature cheddar, grated
• 2 bay leaves
• 3 tbsp chopped parsley
• White pepper and salt

Method

1. Poach the Smoked Haddock in the milk with the bay leaves at a bare simmer for 6 minutes, until it flakes. Lift it out, strain and keep the milk, and flake the fish into big pieces.
2. Boil the potatoes in salted water until tender, drain, steam dry, and mash with 3 tbsp of the butter and a splash of the poaching milk.
3. Soften the Leeks in the remaining butter over medium heat, 8 minutes, then stir in the flour and cook 1 minute. Whisk in the poaching milk and the cream and simmer until it coats a spoon, 4 minutes.
4. Fold the fish and parsley into the sauce, season with white pepper (salt probably not — taste first), and spread in a baking dish.
5. Spoon the mash over, rough up the surface with a fork so it catches color, and scatter the cheddar.
6. Bake at 400°F (205°C) for 25–30 minutes, until bubbling at the edges and browned in peaks. Rest 5 minutes before serving.