Smoked Haddock in Milk Sauce
• 500g smoked haddock
• one large onion, sliced
• 400ml milk
• cracked pepper, 1 or 2 teaspoons mustard powder
• 30g butter
• 2 teaspoons plain flour
• finely chopped parsley, spring onion and or lemon.
Place the sliced onion in the base of a large pan. Cut the smoked haddock into pieces and put on top of the onion. Mix the milk, pepper and mustard and pour over the fish.
Bring slowly to a boil, reduce the heat to low and simmer covered for five minutes. Simmer for another five minutes uncovered.
Remove the fish from the pan with a slotted spoon and place in a warm serving dish.
Continue to simmer the mixture in the pan for another five minutes, stirring frequently. Mix the butter and flour and add to the pan along with the finely chopped spring onion.
Stir over low heat until the mixture comes to a slow boil and thickens slightly. Pour over the fish and serve with some finely chopped parsley and lemon. (Lemon juice can also be added at the end to the sauce.)
