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500 g haddock fillets, defrosted
250 ml milk
250 ml LANCEWOOD Sauce Delight™ White Sauce
250 g mushrooms, sliced
45 ml butter
200 g rindless streaky bacon, chopped (optional)
Salt & freshly ground black pepper to taste
250 ml LANCEWOOD® Cheddar, grated
45 ml chopped coriander
Paprika for dusting
Preheat the oven to 180°C. Place the haddock in a saucepan with the milk and cook over low heat for 10 minutes or until fish flakes easily. Drain and leave to cool. Flake the haddock and arrange in a greased medium sized ovenproof dish. Spoon the white sauce over and spread out evenly. Fry the mushrooms in the butter. Arrange on top of fish. Fry the bacon (if using) until golden and arrange in between the mushrooms. Season to taste. Sprinkle the cheese and coriander over and dust with paprika. Bake for 20 – 25 minutes until golden and bubbly.
Serve with steamed peas and toast. Perfect for brunch, lunch or dinner.
HINTS & TIPS:
Use LANCEWOOD Sauce Delight™ Cheese Sauce instead of White Sauce.
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