Haddock in Creamy Cheese Sauce – à la Delish in a Dish!

Haddock in Creamy Cheese Sauce – à la Delish in a Dish!

Simply served with steamed carrots, petit pois, and new potatoes. – A very quick and easy weeknight dinner – Very lovely, cheesy, and delicious!

Total Calories: 2,579 Total Weight of Recipe: 1573 g   Calories and weight does not include veggies and optional cream or sour cream.

Serves: 3 – 4

Ingredients:

1.25 ml black peppercorns (12 whole), to taste 

1 carrot (1/2 a large), peeled and sliced diagonally 

1 celery stalk, chopped 

1 (1 g) bay leaf, crushed (tsp, +crumbled) 

2 sprigs parsley (2.5 ml dried) 

1 onion (large), sliced 

600 g Haddock fillets, frozen 

45 ml of lemon juice

Cheese Sauce: 

71 ml (68 g) butter 

132 ml (68 g) cake flour or all-purpose flour 

382 ml whole milk 

Pinch nutmeg 

Pinch white pepper 

210 g cheddar cheese, grated

Optional: Cream or sour cream is added to taste when the sauce is ready.

Method:

In order of the above ingredients, add the first 6 ingredients to a saucepan – whole peppercorns, carrot, celery, bay, parsley, and onion.

Empty contents, left behind, in the package the haddock came in, into a saucepan together with the milk as it contains a lot of the flavor from the haddock

Arrange haddock fillets on top of veggies in your saucepan and pour over any liquids or remaining juice left in the haddock package in which it came.

Add lemon juice and 382 ml/382 g milk and poach gently covered until fish flakes with a fork and is cooked. 

Gently with a spatula or egg lifter, remove the fish and set aside.

Continue simmering veggies and milk until the veggies are tender.

Make up a beurre manie (French kneaded butter) by kneading the flour into the butter until you have a paste.

Bring milk to a medium boil, and add your beurre maine or French kneaded butter, gradually, in the size of peas, stirring briskly until thickened. As soon as your sauce is cooked, turn off your heat.

Puree all your veggies in the saucepan to a cream with a stick blender.

Add white pepper, nutmeg to taste, and a pinch of salt only if needed. 

If you are using a casserole dish you may gently slip your haddock fillets back in under the sauce. Cover the surface with grated cheese and place your casserole under the grill, element until your cheese has melted and is to your liking. 

Serve – enjoy! And Bon Appétit!