- 2 lbs Smoked Haddock
- 2-3 Tbsp. Plain flour
- 2 oz. Butter
- 2 tsp. Dry mustard
- 2 Tbsp. Vinegar
- 1 tbsp chopped capers or small gherkins finely chopped (Optional but very good)
Either make a roux or blend flour, mustard with milk-pour on the water from the poached (gently simmered) fish and cook while adding milk until it makes thick sauce, add pepper and vinegar to taste.
Alternative: add a tbsp. of salad cream.
The water from the cooked fish is always used whichever way you make the sauce, and as it is really salty from the cured fish and also slightly colored looks creamy and needs no salt added. You can pour the sauce back over the fish and gently break or flake the fish up in it (called 'kedgeree') or serve the fish in pieces and pour it over.