For a quick and easy dish for a delicious supper try some of our local Crouch End fish for a smoked haddock cheese sauce toastie treat.

Local Smoked Fish

Our Crouch End smokehouse, located behind our N8 shop is over 125 years old. It was built in 1880 as part of the fish shop. Smoking fish in Victorian times was an aid to food preservation, today with fridges and freezers in every home it is for the rich traditional flavours.

We use the traditional method of smoking which requires the fish being suspended in smokehouses over slow burning or smoldering wood shavings. The fish are left hanging for many hours to be naturally infused with smoke. The fish is high above the burning wood so that it is kept cool during the smoking process. We use traditional skills and recipes that have been handed down through the family for at least six generations.

This is a very quick and easy recipe to make . Allow 5 minutes for preparation and a further 5 minutes  cooking time. The ingredients below are for two people.

Ingredients For Smoked Haddock Cheese Sauce Toasties

250g Smoked haddock from Walter Purkis & Sons
150ml milk (full fat works best)
1 bay leaf
25g butter
25g cornflour
1 tsp Dijon mustard
100g cheddar cheese (grated)
4 slices thick cut brown bread (toasted)
Black pepper

Cooking Method For Smoked Haddock Cheese Sauce Toasties

Place the fish in a pan and add the milk and the bay leaf. Bring to a simmer and gently poach for 2 mins until opaque and just cooked. Lift out the fish, remove the skin and flake. Reserve the milk for the base of the rarebit sauce (discard the bay leaf).

Heat grill to high. Melt the butter in a small pan, then stir in the cornflour and cook for 1 minute or until you have a sand like consistency. Gradually whisk the reserved poaching milk in. Cook, whisking all the time, until the sauce is thickened and smooth. Stir in the mustard and most of the cheese and season with black pepper.

Top the toast with the flaked cooked fish, spoon over the sauce and scatter with the remaining cheese. Grill until golden and bubbling.

Serve hot with a crispy side salad and fresh tomatoes. The sauce needs to be fairly thick to sit on top of the fish, but the consistency can be adjusted to suit individual taste.

This Smoked Haddock Cheese Sauce recipe comes from – give them a visit for more fishy recipes.