Similar to a fish pie, these ‘miniature’ versions contain no mashed potato- and make a delicious meal with some crusty wood fired bread! The natural smokiness from cooking them in a wood fired oven also gives an incredible depth of flavour- they really are yummy!
- 2 Smoked Haddock fillets, skin removed, and diced
- 1 Egg Yolk
- 350ml Milk
- 25g Unsalted Butter
- 20g Plain Flour
- 60g Grated Cheddar Cheese
- 6 Plum Tomatoes, peeled, deseeded and finely diced
- 1 Red Onion, finely diced
- 3 Sprigs of Thyme
- 200ml White Wine
For this recipe you will firstly need to fire up your oven to its optimum temperature and then allow to cool until it reaches 220°c-250°c.
Next put the wine in a pan with the onion, tomato and thyme, and reduce by half. Remove the thyme from the pan, and leave to one side.
Put the milk in a pan with the haddock skin and heat gently for 5 minutes, then remove the haddock skin, and set the milk to one side.
Next, melt the butter in a saucepan, once melted, add the flour and stir continuously to combine. Add the milk gradually, ensuring it has combined. Once all the milk has been incorporated, add the cheese, and beat until smooth. Remove from the heat and fold in the diced haddock and egg yolk.
To build the smokeys, put a layer of the tomato and onion mix in a dish and top with the haddock and sauce. These can be kept in the fridge until you’re ready to use them, or cooked straight away!
Finally, put your smokey in the oven, put the door on, and cook for 12-15 minutes or until your dish is beginning to brown and bubble. Serve with char grilled crusty bread and a lemon wedge.
Are you interested in our wood fired ovens? Head over to our product pages for more information.