Grandad's poached haddock with mustard

Method

1 Cut the haddock in half and place in a shallow pan. Add the bay leaves, black peppercorns and onion and cover with milk. Bring the milk to the boil and gently simmer for about 4-5 minutes to cook the fish. Carefully remove the haddock and keep warm. Take out the bay leaf and retain the milk.

2 Melt the butter in a pan, then add the flour and stir over the heat for 15-20 seconds to make the base of a roux. Slowly add the warm milk, a little at a time, stirring continuously until you get a nice smooth sauce - you may not need all the milk. Add the mustard and parsley to taste and check the seasoning.

3 Place the haddock on a plate and spoon over the mustard sauce to serve.