Smoked Haddock & Mushroom Mornay

This recipe is suitable for a starter. If you want to do this as a main course, the quantities will serve 4 people if you make it in one dish instead of 8 ramekins.

Serves 8


  • 2 large fillets Natural Smoked Haddock, weighing about 1½lbs
  • 1 pint of milk
  • 4oz butter
  • 8oz sliced mushrooms
  • 3oz breadcrumbs
  • coarsely ground black pepper


  1. Pour the milk into a saucepan. Cut each fillet of haddock in two and put in the saucepan. Bring to the boil without actually allowing to boil.
  2. Drain the haddock from the milk, retaining it to make your sauce.
  3. Make a white sauce by melting half the butter in a non-stick saucepan, mixing two tablespoons of plain flour, and allowing to cook gently for a minute or two.
  4. Remove the pan from the heat and add the milk in which your haddock was cooked.
  5. Put back on the heat, stirring constantly until you have a nice smooth sauce.
  6. Remove from the heat and put to one side.
  7. Put the other half of the butter in a saucepan, add the sliced mushrooms and cook gently for two or three minutes.
  8. Meanwhile, your fish should now be cool enough to flake and for you to remove the meat from any bones.
  9. Take 8 ramekin dishes, lightly butter the inside and place the chunks of fish in them, followed by the cooked mushrooms.
  10. Season with plenty of black pepper, (don’t add salt, they don’t need it), top up the dishes with the white sauce, sprinkle with a few breadcrumbs and place in a hot oven for six or seven minutes at 240°C / 475°F / Gas Mark 9. They should be bubbling by this time.
  11. Allow to stand for a couple of minutes so that your guests don’t burn themselves and serve with lots of crusty bread for mopping up every last bit!