We tried Haddock with Cheesy Topping from Supercook.
The Haddock fillets were cooked in a sauce containing Parmesan, Cheddar, Cream, Mustard and Lemon Zest. An excellent recipe that we will cook again.
We opened a bottle of Croftwood Chardonnay 2009, an Australian white from the Sunday Times Wine Club. We have tried this previously with Chicken Paella (24th November 2011) and a Salmon and Prawn Chowder (1 September 2011).
We thought it had lovely creamy, lemony flavours with a grapefruit tang on the finish. A good match with the meal.