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Wicklewood's Haddy Crumb (Gluten Free)

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“Where possible I would use naturally smoked haddock as the subtle flavour of natural smoking compliments the cheese in this dish whereas artificially flavoured smoked fish can be too overpowering, alternatively, unsmoked haddock works well.”

Ingredients Nutrition

  • 12 ounces smoked haddock fillets, skinned
  • 12 pint milk
  • 2 hardboiled egg
  • Sauce
  • 12 pint milk, from poaching (plus extra if required)
  • 1 ounce butter
  • 1 ounce gluten-free flour, mix
  • 2 ounces cheese, grated
  • 1 tablespoon chopped parsley
  • seasoning
  • Crumble
  • 2 ounces butter
  • 4 ounces gluten-free flour, mix
  • 1 tablespoon English mustard powder
  • 2 ounces cheese, grated


  1. In a shallow pan, gently poach the fish in the milk for 15-20 mins,.
  2. Drain of the milk and set aside for the sauce.
  3. Flake the fish and place it in baking dish.
  4. Slice the eggs and arrange on top of the fish.
  5. Make the milk back up to 1/2 pint by adding more if necessary, place in a saucepan along with the 1oz of butter and 1 oz. of flour.
  6. Over a medium heat, Whisk continuously until the sauce thickens.
  7. Increase the heat slightly and continue to cook for a further 2 mins stirring continuously.
  8. Add the cheese herbs and seasoning and stir until the cheese is melted.
  9. Pour the sauce over the eggs and fish.
  10. In a bowl, rub together the 2oz of butter and 4oz of flour and mustard powder until the mixture resembles breadcrumbs, stir in the remaining cheese and sprinkle over the sauce.
  11. Bake for 15-20 mins or until golden and crispy.
  12. Serve hot with steamed vegetables.

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