We cooked Smoked Haddock Baked with Mushrooms from Supercook. The smoked haddock fillets are poached with mushrooms, Béchamel sauce, double cream, Emmenthal cheese, nutmeg and cayenne pepper. We served the fish with mashed potatoes and carrot and swede mash.
To accompany the meal we chose a bottle of Luis Felipe Edwards Sauvignon Blanc Gran Reserva Leyda Valley 2012, a Chilean white from Tesco.
We tasted zesty grapefruits, an earthy minerality and a clean spicy finish, which had some affinity with the spice from the cayenne pepper. A very good match with the fish.