Cheddar-crusted Smoked Haddock with Jersey Royals and Creme Fraiche Sauce

First place the fish in the frying pan skin-side down and add a little freshly milled black pepper but no salt.

Then pour in the milk (it won’t cover the fish, but that doesn’t matter), bring it up to simmering point and let it simmer gently, uncovered, for 6 minutes for tail-end fillets or 8 minutes for middle cut. Meanwhile mix the cheddar and breadcrumbs with a little black pepper. When the fish is ready, using a fish slice carefully transfer it to the lined baking tray, then sprinkle over the cheese and crumb mixture and pop it under the grill for 5–6 minutes until the topping is golden and bubbling.

While that’s happening increase the heat under the pan, and whisk in the crème fraîche. Simmer (uncovered) for about 2 minutes until the sauce reduces and thickens slightly. Next whisk in the butter and all but one tablespoon of the chives. Taste and season if needed, then carefully remove the haddock onto warm plates and pour the sauce all round.

Sprinkle over the reserved chives.

Delia recommends
To prepare the Jersey Royals, wash but don’t scrape the potatoes. Place them in a traditional or fan steamer set over boiling water, sprinkle with salt and tuck some mint in amongst them. Cover with a tight-fitting lid and steam for about 20 minutes. Test them with a skewer and remember they must be tender but still firm. On other occasions you might want to toss them with a very little butter and some freshly snipped chives or chopped mint or a mixture of both.

Nutrition 592 kcals/43.5g protein/39.8g carbohydrate/6.8g sugars 28.7g fat/17.5g saturated fat/4g fibre/2.6g salt per serving including spinach and potatoes

Photo courtesy of Waitrose