Grandad's poached haddock with mustard

Serves: 1

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Total Time: 15

Prep Time: 5

Cook Time: 10

• 1  fillet undyed smoked haddock 2 bay leaves
• A few black peppercorns
• Half  onion, roughly chopped
• 500 ml milk
• 50 gram(s) butter
• 1 tablespoon(s) plain flour
• 2 tablespoon(s) Dijon mustard
• 2 tablespoon(s) chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper, to taste

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.

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