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Nursery smoked haddock

This is real comfort food, reminders of being a young child.  I think it should be served with mashed potato or rice to make it really easy to eat.  Most of it can be prepared in advance, say in the morning, when everyone is feeling more fresh and energetic and children play more independently.  That is the theory. In any event, you can make all of it in advance and add the smoked haddock about 10 minutes before serving.  
  • half onion, chopped small
  • large knob butter (about 20g)
  • 2 tbsp plain flour
  • 1 pint milk, give or take (you could substitute some of this quantity with some cream if you feel indulgent, or some vegetable stock if you are short of milk)
  • 2 fillets smoked haddock (or smoked cod) Marine Stewardship Council of course!
  • 2 tbsp sweetcorn, peas or other soft vegetable (spinach, greens) that you think might be nice and is available - not worth opening a whole tin
  • handful grated cheddar cheese
  • 1 hard boiled egg (optional), shelled and chopped small
  • Seasoning
  • good scattering of chopped parsley leaves
  1. Melt the butter and fry the onion until golden brown.  
  2. Add the flour and stir to make a paste.  
  3. Slowly add the milk/ cream/ vegetable stock mixture little by little, stirring well, until you have a thick white sauce around the onion.  
  4. If you are making in advance, stop here until 10 minutes before eating.  Then reheat.  
  5. Add the smoked fish, sweetcorn/peas, cheddar cheese and hard boiled egg.  
  6. Season to taste (probably won't need much salt) and sprinkle in the parsley.