Test run: Smoked Haddock and Potato Bake

Let me warn you: thought tasty, this is a test recipe. I’m trying to recreate a wonderful dish we had at the restaurant at Everyman Theatre, Liverpool. As it stands, it’s tasty, but it’s not the dish we had in Liverpool. That’s why I’m putting it forward to you: asking for your judgement, and advice. What I’m looking for is a wonderfully creamy, slightly cheesy sauce, with soft pieces of smoked fish, a bit of peas, and leeks, topped with baby potatoes. The potatoes were quite long, so I think they might have been Charlotte potatoes. They were slightly browned on the top.

As I said, this recipe is not as good as it can be. So please take a minute to look at the recipe and the notes at the end of the recipe, and let me know if you have any suggestions on how to make it better. Much appreciated!

IMG_8380

Smoked Haddock and Potato Bake

 

SOURCE: Reconstruction of a meal we had at the restaurant at Everyman Theatre, Liverpool

PREPARATION TIME: 5 min

COOKING TIME: 40 min

CUISINE: British

SERVES: 2 – 3

 

INGREDIENTS:

400 g baby new potatoes, sliced longitudinally

 

Filling

1 dessert spoon butter

1 medium leek

360 g smoked haddock

150 g peas

1 bay leaf

milk (enough to cover the fish)

freshly ground pepper

 

Cheese sauce

1 tbsp butter

1 tbsp flour

2 dl milk (can use the milk that the fish cooked in)

150 g cheddar cheese

 

METHOD:

I. Preparation

It’s worth to prepare everything in the beginning, because everything happens pretty quickly here.

II. Filling

1. Gently saute the leek in butter until soft. This will take about 5 minutes.

2. Add fish, peas, bay leaf and milk. Cover and bring to boil, then simmer gently until the fish is nearly cooked.

III. Cheese sauce

1. Mix the same amount of flour and butter together in a pan. Then, put the pan on the hob and stir until the butter is melted, creating a paste of flour and butter. (This way, it will not turn into a lumpy mess. Don’t worry, the flour won’t burn. Your pan is not hot enough yet, and when it does get hot, the butter will have melted and that will stop it from burning.)

2. Add milk, and let it heat. (I re-used the milk in which the fish cooked, which made for a fantastic cheese sauce!) Then, add the cheese, Keep stirring, and cook until you get the desired consistency. Mine was quite runny.

IV. Assembling

Put a row of sliced potatoes at the bottom of an ovenproof dish, and pour some cheese sauce over it. Put some filling over the potatoes, then another layer of potatoes, etc. until you’ve used up all the ingredients. Finish with a layer of potatoes, and pour the cheese sauce over it.

V. Serving suggestion

Serve with some steamed cauliflower, green beans or/and some crusty bread to mop up the juices.

 

Verdict

Tasty, BUT. But that’s not IT. Definitely needs more work. See notes.

 

Notes

Not creamy enough. Maybe use a mixture of cream and cheese sauce, or cream only.

Fish dry. – Try and buy better fish, or/and cook it for less time. Since it will cook in the oven, it doesn’t need to be fully cooked before goes into the bake. I think.

Use less leek.

Use less peas.

Use less cheese.

Less liquid.

New baby potatoes are not the correct potatoes. Seek out Charlotte potatoes, and parboil them for a few minutes before assembling the bake.

 

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5 Comments

  1. You could try a bit of fromage frais or creme fraiche for some of the milk…
    Also, keep out a bit of the cheese and sprinkle it in the middle layer. I’ll be watching for the next results… And it sounds yummy as isπŸ˜‰

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  2. Shannon

     /  17 January, 2008

    Hello Manina,

    In the last few months, you may remember receiving an email invitation to become a part of the Foodbuzz Featured Publisher Program. With all the recipe-writing and food photography to be completed, we know emails can easily get lost in the shuffle, so Foodbuzz would like to re-extend our offer of inviting you to be a part of our food blogger network. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.

    Cheers!

    Shannon Eliot
    Editorial Assistant, Foodbuzz.com
    shannon@foodbuzz.com

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  3. Thanks for the advice, Katie!πŸ™‚

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  4. Haze

     /  30 November, 2008

    Hi, I just had this dish at the everyman tonight and was delish! Just came on line to see if I could find a similar recipe and stumbled across your! Don’t you wish they would bring out a cookbook!!

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  5. Kerry Glazzard

     /  18 June, 2013

    Try adding Mozzarella for that extra stringy cheese flavour

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