22nd Oct 2012 - 11:24
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Serves: 4
Recipe courtesy of Orkney Cheddar who have teamed up with Michelin Starred Chef Tom Kitchin to create a mouth-watering range of recipes and canapes.
Dish type
Ingredients
- 500g un dyed fillets
- 100ml fish stock
- 150ml milk
- 150ml double cream
- 50g butter
- 50g flour
- 150g Orkney cheddar
- 12 cherry tomatoes
- ½ garlic clove
- 100g bread crumbs
- 50g Orkney cheddar
- ½ tsp thyme leaves
- 50g cooked spinach
Preparation method
- Firstly, in a sauce pan place the milk, fish stock and cream and bring to the boil
- After, turn down to simmer and add the haddock. Poach for 6-8 minutes until cooked, remove and set aside
- In another pan, begin by melting the butter and stirring in the flour, continuing to cook for 1-2 minutes
- Now gradually add the cooking liqueur, making sure you continue to stir well
- Add the 150g of Orkney cheddar along with salt and pepper
- Butter an oven proof dish and rub with the garlic clove
- Place the poached haddock from earlier on top on the spinach, with the halved cherry tomatoes surrounding the fish
- Top with the cheese sauce and sprinkle with both the bread crumbs and thyme leaves
- Finally, use the last of the remaining cheese on top and grill until golden
Recipe courtesy of