← Back to Search Results
American
Haddock with Cheese Sauce

Photo by:
Comments: 1
 

Recipe

With a layer of freshly-cooked spinach under the poached haddock, this classic dish is a colorful one-pot meal

Yield:  Makes 4 servings
Prep time: 25 Mins<Br>
Cooking time: 25 Mins<Br>

Ingredients

  • 1½ lb (675g) skinless haddock or cod fillet, cut into 4 serving pieces
  • 1¼ cups whole milk
  • 2/3 cup bottled clam juice
  • 9 oz (250g) fresh spinach, well washed, stemmed, and chopped
  • Salt and freshly ground black pepper
  • Pinch of grated nutmeg
  • 2 tbsp butter, plus more for the dish
  • 2 tbsp all purpose flour
  • 1 cup shredded Cheddar
  • 1 cup fresh whole wheat bread crumbs
  • ½ cup freshly grated Parmesan
  • 2 tbsp chopped parsley

Directions

 

1. Bring the haddock, milk, and clam juice to a boil in a frying pan over medium heat. Reduce the heat to low, cover, and simmer for 6–8 minutes, or until the fish is opaque.

2. Meanwhile, put the spinach in a medium saucepan. Cover and cook over medium-low heat for 3 minutes, or until wilted. Season with salt, pepper, and the nutmeg. Spread the spinach in a buttered shallow ovenproof dish. Arrange the fish over the spinach, leaving the cooking liquid in the pan. Cover with aluminum foil to keep the fish warm.

3. Melt the butter over low heat. Whisk in the flour and let bubble for 1 minute without browning. Whisk in the poaching liquid and bring to a boil over medium heat, whisking often. Stir in the Cheddar until melted, then season with salt and pepper. Pour the sauce over the fish and spinach. Mix the bread crumbs, Parmesan, and parsley together and sprinkle over the sauce.

4. Position a broiler rack about 6in (15cm) from the heat and preheat the broiler. Broil about 2 minutes, or until the topping is golden brown. Serve immediately.

Variation:

Smoked Salmon Mornay: The dish can be made using hot smoked salmon instead, but season carefully as the fish is already salted.

Notes

Freezing Information: freeze for up to 1 month

The entire dish, without the breadcrumb topping, can be made a few hours ahead. Bake in a preheated 350°F (180°C) oven for about 25 minutes, then add the topping and broil until browned.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

554kcal (28%)
602mg (60%)
20mg (34%)
518mcg RAE (17%)
1143mg
152mg
53g
6g
3g
29g
160mg (53%)
1114mg (46%)
14g (69%)
24g (38%)
5mg (30%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • jemmaboyle

    12.16.12 Flag comment

    The recipe looks very nice, and I've made it for tonight's supper, but it's still finishing and I haven't actually eaten it yet. But I already have a couple of suggestions for changes:

    Use at least twice the spinach. I used a pan very slightly smaller than the recommended 9 x 13, and the spinach did not nearly cover the bottom.

    Do not use all the breadcrumb mix. It was just way too much in proportion to the rest.

    Do not broil, but bake in oven instead. After broiling I pulled it out to see that the crumbs on top were browned, but those underneath remained dry and sandy and unappetizing. The dish never got hot enough to bubble and moisten the breadcrumbs and they just sort of sit there on top of the dish, not really becoming part of the whole. Also, I think baking would cause the sauce to thicken and evaporate somewhat, bringing all the elements together. As it was, the dish seemed very soupy and swimming in sauce.

    Another reason to bake instead of broiling is that after about 3 minutes of broiling, except for the top layer of breadcrumbs, the fish and sauce were barely warm. As directed I had covered the dish with foil while I made the sauce, which took about 10 minutes, but it had not retained enough heat.

    I baked at 350 degrees for about half an hour. I'm about to go pull it out of the oven and see how it tastes. Despite the problems, I anticipate it being really delicious.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-provence-cookbook The Provence Cookbook
by Patricia Wells
spice Spice
by Ana Sortun
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?