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Haddock Mornay with smoke

This recipe for smoked haddock is rich in flavour and skill. This meal, which is served with a creamy cheese sauce over spinach, is delicious.

Looking to do something different? Develop your cooking abilities by poaching this smoked haddock. Serve it drizzled in a tasty mornay sauce.

Haddock is described as an extremely mild and sweet tasting fish that is sweet and mild in flavor. It is high in minerals like zinc, magnesium, potassium and iron. Selenium is also present, that can prevent heart disease, cancer as well as improve your immune system.

Poaching the haddock

Poaching the haddock in milk, it adds a delicious flavor to the fish and produces a rich poaching liquid, which can be spooned over the fish that you have cooked. Poaching will result in tender and succulent haddock waiting to be coated in the mornay sauce.

What is mornay sauce?

A mornay sauce can be described as an old-fashioned bechamel sauce (white sauce)but with added cheese. When making the sauce it is vital to keep the sauce moving. Make sure to stir the sauce regularly to make sure that no lumps develop.

Poach the haddock to perfection on top of a bed of spinach and cherry tomatoes prior to spooning the mornay sauce on top. Sprinkle the breadcrumbs and thyme over the sauce, then place the dish on the grill to cook until you see a gorgeous golden crust develops over the the top. Delicious!


  • 500 g Smoked Haddock fillets
  • 100 ml fish stock
  • 150 ml milk
  • 150 ml double cream
  • 50 g butter
  • 50 g flour
  • 150 g cheddar
  • 12 cherry tomatoes
  • ½ garlic clove
  • 100 g bread crumbs
  • 50 g cheddar
  • ½ tsp thyme leaves
  • 50 g cooked spinach
  • freshly ground black pepper 


  • Place milk in a saucepan, fish stock, and cream and bring to the boil.  Turn down to simmer and add the haddock. Poach for 6 to 8 minutes until cooked, remove and set aside.
  • In a skillet, melt the butter and stir in the flour, stirring continuously. Let it cook for 1-2 minutes.
  • Gradually add the cooking liquid, making sure you continue to stir well.
  • Add the 150g of cheddar along with pepper.
  • Butter an ovenproof dish and rub with the garlic clove.
  • Place the poached haddock from earlier on top of the spinach, with the halved cherry tomatoes surrounding the fish.
  • Top with the cheese sauce and sprinkle with both the bread crumbs and thyme leaves.
  • Scatter the remaining cheese on top and grill until golden.

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