Lifestyle: For the pescatarians out there… a creamy cheesy fishy delight.

For the pescatarians out there, I made this (with limited tools) in my bedsit last night. Creamy, cheesy smoked haddock. V. simple. Mix up a roux, add about half a pint of milk, some garlic salt (yes that’s garlic salt not garlic and salt), marjoram and pepper. Drop your smoked haddock into the sauce and leave it to simmer gently. Transfer to a baking tray and sprinkle on loads of cheddar – bake at 180 till the cheese is crispy. Serve it with some garlic and rosemary roasted new potatoes, courgettes fried in garlic and butter and sugar snap peas. Mmmm

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