Smoked haddock with a cheesy and mustard sauce.

A quick, nutritious, main course which can be served with a variety of vegetables such as young carrots, purple sprouted broccoli which can be dipped into the creamy, cheesy sauce. This dish is can also be served with rounds of toast or a few new potatoes.

Serves 2


300ml beer (IPA craft beer if possible)

2 smoked haddock fillets each weighing 120g

300ml Oat Drink

3-4 bay leaves sprig of fresh thyme

30g unsalted butter

30g plain white flour

100g mature farmhouse Cheddar cheese, grated

2 tsp Dijon mustard

a pinch sea salt and freshly ground black pepper



Pour the beer into a pan and set it over a high heat. Reduce it by half.

Put the smoked haddock fillets into a pan and pour over the Oat Drink. Add the bay leaves and thyme and bring the Oat Drink up to a gentle simmer and cook for 1–2 minutes, until the fish starts to flake. Turn off the heat and allow the fish to cool.

Remove the fish using a slotted spoon and set aside. Reserve the Oat Drink. When the smoked haddock is cool enough to handle, break it into large flakes, removing any bones or bits of skin as you go. Place the haddock into a dish that can be placed under the grill.

Melt the butter in a pan over a medium heat until it begins to bubble, then stir in the flour and cook gently for 2–3 minutes. Gradually add the reserved poaching milk and the reduced beer. Stirring all the time as you do so. When the sauce is smooth and thick, let it cook for 1–2 minutes, then add the grated Cheddar, the mustard, and some salt and black pepper to taste. Remove from the heat and pour over the flaked smoked haddock.

Place the haddock and cheesy sauce under the hot grill for 3–4 minutes, until bubbling and golden. Serve straight away.