Description
Sussex Smokie Bake is a comforting British casserole featuring tender poached smoked haddock mixed with creamy leek and onion sauce, soft potatoes, and topped with a crispy golden cheddar and breadcrumb crust. This hearty dish combines delicate smoky fish flavors with a cheesy white sauce, perfect for a satisfying family dinner.
Ingredients
Fish & Dairy
- 220 g Smoked Haddock
- 300 ml Milk
- 100 ml Double Cream
- 50 g Butter (divided into 30 g and 20 g)
- 150 g Cheddar Cheese, grated (divided as 100 g and 50 g)
Vegetables & Starch
- 500 g Potatoes, cubed
- 1 Leek, chopped
- 1 Onion, chopped
Other
- 1 Bay Leaf
- 20 g Plain Flour
- Capful White Wine
- 70 g Breadcrumbs
- Salt and Pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 200°C (180°C fan) / 400°F (350°F fan).
- Cook Potatoes: Add the cubed potatoes to a saucepan, cover with cold water, bring to a boil and simmer until tender. Drain and set aside.
- Heat Dairy Mixture: In a pan, combine the milk, double cream, and bay leaf. Heat gently over low heat to infuse flavors.
- Poach Haddock: Remove skin from the smoked haddock and add it to the warm milk mixture. Poach gently until the fish flakes easily and is just cooked through.
- Sauté Vegetables: Meanwhile, melt 30 g butter in a frying pan and soften the chopped leek and onion over medium heat until tender.
- Remove Fish: Carefully remove the haddock from the milk, discard the bay leaf, and set the fish aside to cool slightly.
- Make Roux: In a clean saucepan, melt the remaining 20 g butter. Stir in the plain flour to form a smooth paste (roux).
- Prepare Cheese Sauce: Gradually whisk in the reserved warm milk mixture a little at a time to avoid lumps. Continue whisking until thickened. Stir in the white wine and 100 g grated cheddar until melted and smooth.
- Season Sauce: Add salt and pepper to taste to enhance the flavors of the cheese sauce.
- Combine Filling: Flake the haddock into chunks, check and remove any bones. Gently fold the fish, cooked potatoes, leek, and onion into the sauce.
- Assemble Bake: Pour the combined mixture into an ovenproof baking dish, spreading evenly.
- Add Topping: Mix the breadcrumbs with the remaining 50 g grated cheddar. Sprinkle this crunchy topping evenly over the dish.
- Bake: Place the dish in the preheated oven and bake for 30–40 minutes until the topping is golden brown and crisp.
Notes
- Ensure the haddock is properly poached to avoid overcooking, which can make it dry.
- Remove any small bones from the fish before mixing to ensure a pleasant eating experience.
- Use a full-fat double cream for a richer, creamier sauce.
- The dish can be prepared up to assembling and refrigerated before baking; bake straight from the fridge but allow additional baking time.
- For a gluten-free version, substitute plain flour and breadcrumbs with gluten-free alternatives.
