- 600ml (1.2 pints) milk
- 1 bay leaf
- 500g (17.5oz) smoked haddock
- 1 large leek
- 400g (14oz) butter beans
- 25g (1oz) butter
- 25g (1oz) flour
- Juice of 1 lemon
- 100g (3.5oz) grated parmesan cheese
- 40g (1.5oz) breadcrumbs
- Pre-heat your oven to 180c / 350f.
- Add the bayleaf to the milk and bring it to the boil. Pour the milk over the haddock and cover it with cling film, then leave it to cook and infuse.
- Chop the leeks into large chunks and give them a good wash. Bring a pot of water to the boil, add the leeks and cook them for 2 minutes. Drain them off and run under cold water to cool them down.
- Open the butter beans, drain and rinse them off with some water, and add them to the leeks.
- Remove the haddock from the milk, flake up the flesh and add it to the leek and butter bean mix.
- Melt the butter and add in the flour. Mix together to form a roux. Slowly add the milk from the haddock, stirring constantly until its all been incorporated into the sauce.
- Bring the sauce to the boil, whisking vigorously to make sure theres no lumps.
- Once your sauce has thickened add the lemon juice and half the cheese. Season with salt and plenty of black pepper.
- Mix the sauce with the leek,haddock and butter beans.
- Pour the mix into an ovenproof dish and sprinkle with the breadcrumbs and remaining parmesan cheese.
- Bake @ 180c (350f) for 40 minutes till bubbling and golden brown on top.
Alternative fish – smoked cod, smoked coley