1 Fillet of smoked haddock (Natural please, not the bright yellow dyed stuff)
1 Tomato (Sliced)
1 Shallot (Finely diced)
1 Stick of celery (Finely diced)
15g Unsalted butter
Begin by poaching the smoked haddock for 5 minutes in the milk. Remove the fish from the milk and retain the flavoured milk
Sweat the shallot and celery in melted butter for 5 minutes, then stir through the cornflour and cook for a minute
Stir the milk into the mixure and warm through till it thickens. Add mustard and pepper to taste, but be careful about adding any salt as smoked fish can taste quite salty.
Place the fish in a buttered gratin dish, cover with sauce and place the sliced tomatoes on top
Sprinkle over the grated parmesan and bake for 15-20 minutes till everything is bubbling and the top of the gratin is golden
Serve with green vegetables
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