Authentic Holyhead Smoked Haddock Mornay with Double Cream

Gently poach or bake smoked haddock until it flakes. Place the fish in a baking dish.

Prepare a Mornay sauce by making a roux, whisking in milk and double cream, and stirring in a generous amount of sharp cheddar cheese.

Pour the rich cheese sauce over the fish and sprinkle with a little extra cheese.

Bake at 200°C (400°F) for 10-15 minutes until bubbling and golden on top.

Serve with wilted spinach and buttered baby potatoes. A coastal classic from Holyhead.