SMOKED HADDOCK

Assemble these supplies:

• 15 g ( 1/2 oz ) butter
• 15 g ( 1/2 oz)flour
• 150 m1(5 floz)milk
• 100 g (4 oz) smoked haddock fillet, cooked and flaked
• salt
• freshly ground black pepper
• 1 tablespoon chopped fresh parsley
• 100 g (4 oz) cooked long-grain rice
• 1 egg, hard-boiled and sliced
• 25 g (1 oz) Cheddar cheese, grated

To garnish:

• 1 small tomato, sliced
• sprig of parsley
• Preparation time: 10 minutes
• Cooking time: 30 minutes
• Oven: 180°C, 350°F, Gas Mark 4

Steps in preparation:

1. Melt the butter in a small saucepan, add the flour and cook for 1 minute. Add the milk and cook for a further 2 minutes. Add the smoked haddock to the sauce and season with salt and pepper.
2. Mix the parsley with the rice. Place half the rice, half the egg and half the smoked haddock in a small straight-sided dish, such as a soufflé dish. Repeat the layers.
3. Sprinkle the grated cheese over the top. Place the dish in a preheated oven and cook for 20-25 minutes.
4. Serve garnished with the sliced tomato and sprig of parsley.

As a variation to the above recipe you can make some delicious savoury fish cakes by using the same basic ingredients. Omitting the hard-boiled egg and cheese, mix the fish into the sauce, rice and parsley. Chill the mixture, then shape it into 2 flat cakes. Dip them in beaten egg, then in 25 g (1 oz) fresh white breadcrumbs. Fry in hot oil for 3-4 minutes on each side. Drain the fish cakes well on paper towels.