Smoked Haddock with Cream Sauce

• 1 ¾ lb. (800 g) smoked haddock
• 1 quart (1

Peel off the skin of the haddock (if there is any), and cut it into four or eight pieces. Place the fish on a platter or in a bowl. Add milk (enough to cover), the slices of onion, and the bouquet garni. Allow to soak for 6 hours (this will desalt the fish and make it tender).

Run the tomato under boiling water, peel it, finely chop it and set aside in a bowl. Peel and finely chop the g