Smoked Haddock With Leeks

Ingredients:

2 smoked haddock fillets
1 litre milk
Bay Leaf
2 large leeks
50g plain flour
50g butter
Wholegrain mustard
100g grated strong cheese
(preferably gruyere, or a combination of cheddar and parmesan)
White breadcrumbs

Method:

Pre-heat the oven to 180C.

Poach the fish in the milk for 5 minutes.

Fry the leeks in butter until soft.

Make a roux with the flour and butter and gradually add the poaching milk. Once thickened add the grated cheese (reserving a handful), a teaspoon of wholegrain mustard and pepper.

Put the leeks in an ovenproof dish and place the haddock on top.

Cover with the cheese sauce, sprinkle over the breadcrumbs and a scattering of cheese.

Bake for 10-15 minutes until the sauce is bubbling and the crust has browned slightly.