Crumpets with Smoked Haddock Mornay


Morning noon night. And all so utterly sophisticated!


And what an easy way to impress your pescatarian friends!

Preparation: 5 minutes Serves: 12 crumpets
Cooking: 30 minutes Cold-buttered crumpets
Ingredients Quantity (metric) Quantity (imperial)
Smoked haddock fillet (undyed, skinned and boned) 750 g 1.65 lb
Fish stock 150 ml 5.3 floz
Milk 300 ml 10,6 floz
Butter 50 g 1.75 oz
Plain flour 50 g 1.75 oz
Salt and pepper Not too much Not too much
Lancashire cheese (grated) 75 g 2.6 oz
Parsley (finely chopped) 2 tbsp 2 tbsp
White breadcrumbs 50 g 1.75 oz
Lancashire cheese (grated) 50 g 1.75 oz


      The fish

      1. Cut the fish into bite-sized chunks.
      2. Pour the fish stock and milk into a large pan and bring to a simmer. Add the fish and poach for 5 minutes. Drain over a bowl, saving the liquid, and leave the fish to cool.
      3. Melt the butter over a low heat in a large non-stick pan, then stir in the flour. Cook gently for 5 minutes, then slowly stir in the reserved liquid. Bring to the boil then gently simmer for 10 minutes.
      4. Add the first batch of cheese, and the salt and pepper. The fish is already quite salty so don't overdo it. Continue to simmer for 5 more minutes, until the sauce becomes lovely and thick, then gently fold in the fish and parsley.
      5. Put the mixture into an oven-proof dish, coated with butter to avoid sticking issues.
      6. Mix together the breadcrumbs and second batch of cheese and scatter over the fish, and place under a medium grill until the crust is golden.

      The crumpets

      1. Spoon on, perhaps have a round of "Aaaaarh, me hearties!", and tuck in.