Smoked Fish Baked in White Sauce

Method

Cold smoked fish. (Blue cod, warehou, ling) 100g per person (ish)

Poach the fish in milk (½ cup per person) on a gentle heat with a piece of onion (about a quarter). When the milk is scalded add a splash of white wine.

When the fish is cooked remove it from the milk and set aside.

In a separate pan cook 1 tsp flour (per person.)

Whisk in the hot milk and season with salt and pepper to taste.

When the fish is cool enough to handle flake it into the white sauce and combine gently.

Put mixture into and appropriate sized shallow baking dish and cover with buttery crumbs. Made by putting half a dozen slices of bread into the food processor with a couple of tablespons of butter and blending to a coarse 'tilth'. I'd be inclined to add a little chopped thyme to the blender with the bread and butter.

Bake in 180 oven for 15-20 mins until the bread is lightly browned and the delicious smokey fishy white sauce is bubbling through.

Suggested wines to compliment this recipe

RIESLING

Mt Difficulty Target Gully '06

Morton Estate Stone Creek '06

SAUVIGNON BLANC

Gladstone '06

Seresin '06

CHARDONNAY

Southbank Estate '05

Nautilus Marlborough '04