Marco Pierre White's smoked haddock with cheese sauce recipe
A truly tasty, easy fish dish, ready to eat in 20 minutes.
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Ingredients
- 25 g butter
- 25 g flour
- 550 ml semi-skimmed milk
- 1 fish stock pot/cube
- 50 ml double cream or half-fat crème fraiche (optional)
- 100 g mature Cheddar cheese, grated
- 4 pieces of smoked haddock fillet, around 500g
- 2 hard-boiled eggs, peeled
- 1 bunch parsley, to garnish
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