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  • 300ml full-cream milk
  • 1 small onion, cut into 6 wedges
  • 1 bay leaf
  • 2 long strips of lemon peel
  • 500g haddock fillet
  • 40g butter
  • 25g plain flour
  • 2 tbsp white wine / vermouth
  • 100g Gruyere cheese, finely grated
  • 1/2 tsp English mustard
  • 3 tbs double cream

For the Gratin:

  • 25g white breadcrumbs
  • 15g Gruyere cheese, finely grated
  • 1/2 tsp dried parsley
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    Method

    • step 1

      The gratin cropping:
    • step 2

      Mix the breadcrumbs, cheese and parsley. Set aside.
    • step 3

      Pour the milk into a deep frying pan, add the onion, bay leaf and lemon peel. Place the fish skin-down in the pan and bring to a gentle simmer. Cook for 5 minutes. Leave to stand for 5 minutes in which time the the fish continues to cook slightly in the warmed milk. Drain the fish in a colander, reserving the milk in a bowl.
    • step 4

      Melt the butter in a large pan and stir in the flour with a wooden spoon until thoroughly combined. Slowly add the milk, stirring constantly over a medium heat. Bring the sauce to a simmer and continue stirring until smooth and thick. Stir in the wine, cheese, mustard and cream. Cook over a low heat for a further 2 minutes. Season with salt and freshly ground pepper.
    • step 5

      Flake the fish into chunks. Discard the onion, bay leaf, lemon peel and fish skin. Add the fish to the pan with the sauce and heat gently for another 2 minutes.
    • step 6

      Heat the grill to hot, divide the fish mixture between 4 small bowls or a large, flat one. Sprinkle with the breadcrumb mix and place under the grill for 3 to 5 minutes, or until golden brown.
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    Comments, questions and tips (4)

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    A star rating of 5 out of 5.1 rating

    a_pembs

    Just one word ... delicious!

    pieman9

    Great sounding recipe which I'm going to have a go at. With all those nice ingredients I'd go for fresh parsley in the topping rather than dried - which is tasteless and has no place at all in a cook's larder.

    jsandppark

    sounds yummy must try soon let you know then sarah

    jordangenevieve

    Unfortunately at times it can be hard to find good fresh herbs in South Africa. Some days I can't even find Rosemary. So I substitute with dried herbs when I have no other choice. Let me know how it tastes with the fresh parsley - it would be wonderful to know!

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