Tom Brown's smoked haddock cauliflower cheese

Wednesday 18 March at 9:10pm

He's back by popular demand and this time chef Tom is working his magic on a comfort food classic by giving it a fishtastic makeover!

It's the ultimate indulgence - smoked haddock cauliflower cheese with walnuts.

Smoked haddock cauliflower cheese with walnuts

Ingredients

650ml whole milk

1 x 250g good quality piece of smoked haddock

30g butter

30g plain flour

2 tsp English mustard

Sea salt

White pepper

1 large cauliflower trimmed and cut into even florets

100g grated cheddar

50g grated Parmesan

1 jar pickled walnuts

50g walnut halves

1 tbsp chopped chives

A few sprigs of chervil

Method

Bring the milk to the boil and drop in the smoked haddock then immediately remove from the heat and leave to steep for 10 minutes until the fish is cooked
Take the fish out and set aside for later. Keep the milk.
To make the sauce, melt the butter in a pan and add the flour. Cook out for 2-3 minutes and then gradually add the warm milk and mustard to it and keep stirring until it is all added and you have a smooth thick sauce. Season with the salt and white pepper generously.
Bring a pan of salted water to the boil and drop in the cauliflower florets. Blanch for 3-4 mins until gently cooked. Take out of the water and allow to drain on a cloth for a few minutes.
Arrange a few of the cauliflower florets in an ovenproof dish and continue to layer up with some of the sauce and flakes of the haddock until all of the ingredients are in
Cover the cauliflower mix generously with the cheddar and Parmesan and gratinate under a hot grill until the cheese is melted, golden and bubbling
Finish by topping with a few of the walnuts, some slices of pickled walnut, the chopped chives, picked chervil and a little sea salt. Enjoy!