Ingredients with Measurements:
- 500g Grimsby smoked haddock fillets
- 500g broccoli florets
- 50g unsalted butter
- 50g plain flour
- 600ml whole milk
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt and pepper to taste
- 100g grated cheddar cheese
- 50g breadcrumbs
Special Equipment Needed:
- Large saucepan
- Ovenproof dish
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 200°C/ 180°C fan/ gas mark 6.
2. Place the haddock fillets in a large saucepan and cover with cold water. Bring to the boil and then reduce the heat to low and simmer for 5 minutes.
3. Remove the haddock from the pan and set aside to cool. Reserve the poaching liquid.
4. In the same saucepan, cook the broccoli florets in the poaching liquid for 5 minutes until tender. Drain and set aside.
5. In a separate saucepan, melt the butter over low heat. Add the flour and whisk until smooth.
6. Gradually add the milk, whisking constantly until the mixture thickens.
7. Add the Dijon mustard, lemon juice, salt, and pepper. Stir to combine.
8. Flake the cooled haddock into bite-sized pieces and add to the saucepan. Stir to combine.
9. Add the cooked broccoli to the saucepan and stir to combine.
10. Pour the mixture into an ovenproof dish.
11. Sprinkle the grated cheddar cheese and breadcrumbs over the top.
12. Bake in the preheated oven for 20-25 minutes until golden brown and bubbling.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 200°C/ 180°C fan/ gas mark 6.
Serving size:
Serves 4-6 people.
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 25g
Protein: 30g
Substitutions for ingredients:
- Grimsby smoked haddock fillets can be substituted for any other smoked white fish.
- Broccoli can be substituted for any other green vegetable such as asparagus or green beans.
- Cheddar cheese can be substituted for any other hard cheese such as Parmesan or Gruyere.
Variations:
- Add cooked potatoes to the mixture for a heartier meal.
- Substitute the breadcrumbs for crushed cornflakes for a crunchier topping.
- Add chopped fresh herbs such as parsley or chives for extra flavor.
Tips and Tricks:
- Poaching the haddock in water adds extra flavor to the dish.
- Use a whisk to ensure the sauce is smooth and free from lumps.
- Use a fork to flake the haddock into bite-sized pieces.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 180°C for 10-15 minutes until heated through.
Presentation Ideas:
Serve the Grimsby smoked haddock and broccoli bake in individual ramekins for an elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a side salad or crusty bread.
Suggested Side Dishes:
- Mixed green salad
- Roasted root vegetables
- Garlic bread
Troubleshooting Advice:
- If the sauce is too thick, add a little more milk to thin it out.
- If the topping is not golden brown, place under the grill for a few minutes.
Food Safety Advice:
- Ensure the haddock is cooked through before adding to the saucepan.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Grimsby smoked haddock is a traditional British dish that dates back to the 19th century. It is made by smoking fresh haddock over oak chips.
Flavor Profiles:
The Grimsby smoked haddock and broccoli bake is a creamy and comforting dish with a smoky and slightly salty flavor.
Serving Suggestions:
Serve the Grimsby smoked haddock and broccoli bake as a main course for a cozy family dinner.
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Region: British