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Creamy smoked haddock

A recipe from the Good Food collection.

Murdoch Recipe Article Lead - wide


  • 1 large onion, thinly sliced
  • 500 g (1 lb) smoked haddock fillets
  • 1⅔ cups (420 ml/13½ fl oz) milk
  • ¼ teaspoon cracked black pepper
  • 1½ teaspoons mustard powder
  • 20 g (¾ oz) butter, softened
  • 2 teaspoons plain flour
  • 1 spring onion, finely chopped


1. Spread the onion slices over the base of a large pan. Cut the fish into 2 cm (¾ inch) wide pieces and arrange over the top of the onion.

2. Combine the milk, pepper and mustard in a jug and pour over the fish. Bring slowly to the boil, then reduce the heat to low. Cover and simmer for 5 minutes. Uncover and simmer for another 5 minutes.

3. Transfer the fish to a serving dish; keep warm. Simmer the mixture in the pan for another 5 minutes, to reduce, stirring occasionally.

4. Mix the butter and flour to a smooth paste. Whisk into the boiling milk mixture a little at a time. Add the spring onion and stir over low heat until the mixture boils and thickens, then boil for 1–2 minutes. Serve over the fish.

Main ingredient:


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