With good friday coming up and my husband requesting a fish dish the all important question of whether Maasdamer can be replaced by Cheddar was thrust upon me.
After some contemplation of the matter and based on my experiences with different kinds of Cheddar I decided to determine the answer by rigorous testing.
The experiment consisted of 250g grated Cheddar (based on what I considered to be a good choice I took Sainsbury’s Taste The Difference grated mature West Country Farmhouse Cheddar), 750g fresh green Tagliatelle, ca. 600g of skinned and boned haddock fillet, cream, lime and (dry!) white wine (I choose a Pinot Grigio).
Cook the pasta in saltwater and place it in an ovenproof dish. Slice the fish into pieces and season with salt, pepper and lime juice. Steam the fish in 1/4l white wine and put the fish on top of the pasta. Add cream and cheddar to the wine and stir in a teaspoon of cornflour dissolved in a bit of water. Season with salt and pepper to taste then pour the sauce over the fish and sprinkle liberally with paprika. Place the dish in the preheated oven at 200Â°C for about 20 minutes. I recommend serving the dish with a salad.
The result was delicious and the answer is “Yes!”.