The knives are out….. and butter comes out on top!
You may notice plenty of butter being used in this recipe and be tempted to replace it with an imitation yellow substitute. For the sake of taste and health don’t! Here is an article that sheds light on the heath benefits of butter over low fat spread. It highlights another fascinating step in the direction of heath promotion of full fat dairy products for their nutritional value and surprising disease prevention qualities by those in the sports nutrition world.
Here is a really easy dish that can put your faith back into fish. Make tasteless uninspiring fish in grubby sauces a thing of the past!
Smoked haddock with horseradish mash and a cheese sauce
You will need;
Boneless smoked haddock fillet (most supermarkets will do a good fillet)
2 medium potatoes
Nutmeg (powdered or ground)
Boil chopped potatoes for 15 minutes. Drain and mash well, adding butter, milk, black pepper and horseradish cream (a spoonful or so) to your preferred taste and consistency.
Wrap the fish in foil with a bit of olive oil and black pepper and place in the oven at 180 degrees for about 10-15 minutes.
Melt a knob of butter in a pan and add roughly 20g flour and stir until absorbed. Keep on a low heat for a minute or so and then gradually and slowly add about a glass and a half of milk whilst stirring. Simmer on low heat for 6-8 minutes then add a generous handful of your cheese and stir until absorbed. Add nutmeg and black pepper.
That is it! Once all plated up smother in in the cheese sauce and finish with a sprinkle of nutmeg.
If you aren’t too keen on cheese sauces replace it with a poached egg, works really well too!
Still Hungry? Recipe for this next time!