Ingredient:
300 ml (1/2 pint) milk
1 slice of onion
6 black peppercorns
1 bay leaf
60 g (2 oz) butter, plus extra for greasing
750 g (1 ½ lb) haddock fillet, skinned
Salt and black pepper
Squeeze of lemon juice
250 g (8 oz) button mushrooms, sliced
30 g (1 oz) plain flour
3 tbsp single cream (optional)
30 g (1 oz) fresh white breadcrumbs
30 g (1 oz) parmesan cheese, grated
Chopped parsley, to garnish
Method:
Put the milk into a small saucepan with the onion, peppercorns, and bay leaf, and bring just to a boil. Remove from the heat, cover, and leave to infuse for 10 minutes. Lightly butter a shallow ovenproof dish.
Cut the haddock into 7 cm (3in) pieces, and place in a single layer in the dish. Sprinkle with salt and pepper.
Melt half of the butter in a saucepan, add the lemon juice and mushrooms, and season with salt and pepper. Cook gently, stirring occasionally, for 3 minutes or until just tender. Remove the mushrooms with a slotted spoon and put them on top of the fish.
Strain the infused milk and set aside. Melt the remaining butter in a saucepan; add the flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the infused milk. Bring to aboil, stirring until the mixture thickens. Simmer for 2-3 minutes. Stir in the cream, if using and season with salt and pepper.
Pour the sauce over the fish and mushrooms, then sprinkle with the breadcrumbs and Parmesan. Bake in a preheated oven at 190c (170c fan, Gas 5) for 25-30 minutes until the fish is cooked and the top is golden and bubbling. Garnish with parsley, and serve at once.
300 ml (1/2 pint) milk
1 slice of onion
6 black peppercorns
1 bay leaf
60 g (2 oz) butter, plus extra for greasing
750 g (1 ½ lb) haddock fillet, skinned
Salt and black pepper
Squeeze of lemon juice
250 g (8 oz) button mushrooms, sliced
30 g (1 oz) plain flour
3 tbsp single cream (optional)
30 g (1 oz) fresh white breadcrumbs
30 g (1 oz) parmesan cheese, grated
Chopped parsley, to garnish
Method:
Put the milk into a small saucepan with the onion, peppercorns, and bay leaf, and bring just to a boil. Remove from the heat, cover, and leave to infuse for 10 minutes. Lightly butter a shallow ovenproof dish.
Cut the haddock into 7 cm (3in) pieces, and place in a single layer in the dish. Sprinkle with salt and pepper.
Melt half of the butter in a saucepan, add the lemon juice and mushrooms, and season with salt and pepper. Cook gently, stirring occasionally, for 3 minutes or until just tender. Remove the mushrooms with a slotted spoon and put them on top of the fish.
Strain the infused milk and set aside. Melt the remaining butter in a saucepan; add the flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the infused milk. Bring to aboil, stirring until the mixture thickens. Simmer for 2-3 minutes. Stir in the cream, if using and season with salt and pepper.
Pour the sauce over the fish and mushrooms, then sprinkle with the breadcrumbs and Parmesan. Bake in a preheated oven at 190c (170c fan, Gas 5) for 25-30 minutes until the fish is cooked and the top is golden and bubbling. Garnish with parsley, and serve at once.
