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Serves 4


1 oz. saltless butter
8 oz. haddock, cubed
4 oz. Portabello mushroom, cut into 1-inch thin strips
4 oz. herbs and garlic cream cheese
2 tbsp. malt vinegar
7 oz. corn niblets
1 tbsp. fresh chives, chopped
1 tbsp. fresh parsley, chopped
1 tsp. salt
1 tsp. coarsely ground black pepper
1 lb. hot mashed potato, mashed with
1 tbsp. butter
3 oz. cheddar and Wensleydale cheeses, grated


Melt butter in a frying pan. Add haddock and Portabello mushroom. Cook for 4 minutes until haddock is white.

Combine malt vinegar, haddock, corn niblets, chives, parsley, salt, and black pepper. Mix gently. Spoon haddock into an ovenproof dish.

Mixed potatoes and cheeses well. Put mashed potato mixture on top of haddock and spread across evenly. Grill for 5 minutes in middle of oven or until topping is golden. Serve hot with a light salad and crusty bread.