Smoked Haddock with Cream and Egg Sauce

Enjoy Delia Smith's baked fish dish with a dollop of mashed potatoes for an easy-to-prepare mid-week supper
By Delia Smith
Smoked Haddock with Cream and Egg Sauce
  • Rating:
  • Serves: 4-6
  • Cook Time: 26 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 700 g smoked haddock
  • 1 bay leaves
  • 275 ml milk
  • 50 g butter
  • 1 small onion, finely chopped
  • 25 g plain flour
  • 1 eggs, hard-boiled, chopped
  • 3 tbsp double cream
  • 1 pinches black pepper


1. First place the fish in a baking tin, season with freshly milled black pepper and a little salt, tuck in the bay leaf and add the milk. Dot with 10g of butter in flecks and bake, uncovered, for about 20 minutes in a preheated oven at 180C/gas 4.

2. Meanwhile, melt the remaining butter in a saucepan and sauté the onion very gently without colouring it.

3. When the fish is cooked, remove it from the baking tin, keep it warm and pour the liquid in which it was cooked into a jug. Stir the flour into the butter and onion mixture, then add the fish liquid a little at a time and blend to a smooth sauce. Cook over a very low heat for approximately 6 minutes, then stir in the hard boiled egg and cream.

4. Serve the fish with the sauce poured over, perhaps with some mashed potatoes.

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