An easy and enjoyable Sunday supper made up of a cheesy fish dish and a biscuity iced dessert
S
ometimes all you want is a hot, bubbling dish and a spoon, and for me today’s cheesy haddock is that dish – a 15-minute supper to be enjoyed in front of the telly with a salad or a large bowl of hot buttered peas. Add a lemony, biscuity iced dessert, and you have a light, very easy and enjoyable supper that’s almost the perfect close to a long Easter weekend.
Choose your smoked haddock carefully: you want large, thick fillets of undyed fish. Stating the obvious, here, but a good fishmonger will have this; a supermarket never. The creme fraiche must be a French, naturally soured cream, too, becausethe cheaper English versions coagulate when heat is applied, resulting in an unpleasant, watery gunk. If you want to give this a little extra jazz, slice two leeks into rounds, cook them in butter for about 20 minutes until completely soft and all the liquid has evaporated, and add some sliced cooked waxy potatoes to heat through for the last few minutes. Spread this mixture across the base of the two dishes before adding the fish and building up as below.
Prep 10 min
