Smoked Haddock in a Cheese and Pepper Sauce

Pan fried angel cut smoked haddock (uncoloured), with traditional cut runner beans, and a cheese sauce.

The sauce was prepared first, with four dessert spoonfuls of Greek style yoghurt (instead of the more usual milk), plus two heaped teaspoonfuls of cornmeal (instead of the more usual cornflour). Add water. Stir the ingredients together, and bring to the boil. Add a quarter teaspoonful of Dijon mustard, and a quarter teaspoonful of black pepper. Add two pinches of salt. Add a quarter teaspoonful of turmeric powder. Stir together. Finally, add about 80g of medium strength cheddar cheese, sliced into squares. Stir together until the cheese has dissolved into the sauce. Turn down the heat, and allow to simmer for ten minutes, stirring regularly.

Drizzle a flat non-stick pan with some sunflower oil, and heat it untl the oil is hot. Add the haddock fillet, and cook for seven minutes, turning once (carefully!) after three and a half minutes. Turn down the heat, and allow the cooking to take place mostly under glass.

The runner beans were cooked in a small pot in water. They should be cooked for around seven minutes in boiling water.

Decant the fish to the serving plate first, then drizzle it with a little of the sauce (the instructions above are for a sauce which will accompany several meals). Add the runner beans with a slatted spoon so that they are drained.

Truly delicious! The combination of smoked fish with a cheese sauce is rarely bettered!