Smoked Haddock Lyonnaise

454g (1lb) Regal Natural Smoked Haddock Boned, fresh or defrosted

150ml milk

15g (½ oz) butter

2 onions, chopped

15ml (1 tbsp) corn flour

150ml (¼ pint) Greek style yoghurt

5ml (1 tsp) ground turmeric

5ml (1 tsp) paprika

15g (4oz) mushrooms, sliced

2 celery sticks, chopped

30ml (2 tbsps) olive oil

350g (12oz) firm cooked potatoes, cold and diced

50g (2oz) soft white breadcrumbs

Salt and pepper

Parsley to garnish

Method

1) Poach the smoked fish in a large pan of milk for approx. 15 minutes. Remove, reserve the liquid, flake the fish and discard the skin.

2) Melt the butter and fry half the onions until translucent. Stir in the corn flour, then gradually blend in the reserved milk and yoghurt and cook until smooth.

3) Stir in the turmeric, paprika, mushrooms and celery. Season to taste and add the fish. Spoon into an ovenproof dish.

4) Heat the oil and fry the remaining the remaining onions. Add the diced potatoes and stir until coated in oil.

5) Spoon this mixture over the fish, sprinkle with breadcrumbs and bake in a preheated oven at 190C/375F/Gas Mark 5 for 20-30 minutes.

Serves: 4

Provided By: Regal Recipe