• 1½ lbs (675 g) smoked Finnan haddock
• 1 pint (600 ml/2½ cups) milk
• a few slices of carrot
• a few slices of onion
• bouquet garni
• 2 ozs (55 g/⅓ cup) roux
• 2 tablesp. (¼ cup) chopped parsley
• 4 ozs (110 g/1¼ cups) grated cheese (preferably Parmesan but mature Cheddar would be wonderful too)
• Buttered Crumbs
• 1¾ lbs (470 g) Duchesse Potato approx.

Put the cold milk into a saucepan with the carrot, onion and bouquet garni. Bring slowly to the boil and simmer for 3–4 minutes; remove from the heat and leave to infuse for 10–15 minutes. Strain. Meanwhile cover the smoked haddock with cold water, bring slowly to the boil, then discard the water. Cover the haddock with the flavoured milk and simmer for 10 minutes approx. or until just cooked. Remove the haddock to the serving dish with a perforated spoon.

Bring the milk back to the boil, thicken with roux to a light coating consistency, add the parsley and half the cheese, taste and pour over the haddock in the dish. Sprinkle with a mixture of buttered crumbs and the remainder of the grated cheese. Pipe Duchesse Potato around the outside of the dish (may be prepared ahead to this point). Reheat in a moderate oven, 180°C/350°F/regulo 4, for 15–20 minutes or until the top is crispy and bubbly and the potato edges are golden.