Creamy fish bake

Recipe from: 15 September 2010
fish bake

Ingredients 14
Servings 6
Time 00:15

Ingredients

  • 600
    g
    frozen smoked haddock fillets
  • 600
    g
    frozen hake fillets
  • 1 - 2
    finely chopped cloves of garlic
  • 1
    l
    milk
  • 90
    ml
    salted butter
  • 90
    ml
    flour
  • Ground sea salt and black pepper
  • 30
    ml
    whole grain mustard
  • 125
    ml
    cream
  • 800
    g
    blanched mussels, in half shells
  • 250
    ml
    grated parmesan or any strong, full-bodied cheese
  • 45
    ml
    chopped parsley
  • 45
    ml
    chopped fennel tops (or 15 ml dried)
  • Baguette to serve
 

Method

00:20
 

Skin the fish and cut it into 2cm cubes.

Bring the milk to the boil and add the fish and garlic.

Poach for 2 – 3 minutes or until the fish is cooked.

Drain well and reserve the cooking liquids.

Divide the fish equally between 6 individual oven-safe serving dishes.

Melt the butter and add the flour.

Stir to combine and then return the still-warm milk to the saucepan, whisking all the time until thickened, then cook a further minute or so.

Season to taste, remove from heat and stir in the mustard and cream.

Pour sauce over fish and tuck in the mussels.

Combine the cheese and herbs and sprinkle over the fish.

Grill briefly until the cheese melts and bubbles before serving with fresh baguette.

Reprinted with the permission of I love cooking. To see more click here.


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Read more on: poach  |  fish/seafood  |  grill
 

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