Looking for a tasty, hearty weeknight supper? This take on the traditional Sussex Smokie from Sankey’s is the perfect easy recipe you need this week.
500g skinned, pin-boned natural smoked haddock (Sankey’s Fishmongers can prepare this for you; keep the skin)
1 pint full-fat milk
2 bay leaves
Sprig of thyme
1 tsp peppercorns
100g unsalted butter
100g plain flour
200g grated cheddar
4 small handfuls of spinach
Gently poach the haddock and skin in the milk for about five minutes with the bay leaves, thyme, and peppercorns.
Make a roux by melting the butter in a pan, and adding the flour bit by bit to make a paste. Cook for about one minute on a low heat.
Strain the milk, and slowly add it to the roux to make a white sauce. Stir for around 5-10 minutes, or until you get a nice even thick sauce.
Add four handfuls of the grated cheese, stir in, and remove from the heat.
In a baking dish (or individual bowls), layer the spinach on the bottom, then add the haddock, before evenly pouring in the sauce. Coat with the remaining cheese, and brown under a hot grill.
If you wish, you can serve with a poached egg on top. You can also add other fish or prawns, which would be poached with the haddock.
Serve with nice crusty bread.