This dish is particularly good served with buttered leeks. This is a master recipe which may be used for almost any round fish, e.g. cod, pollock, ling, haddock and grey sea mullet. My children particularly love fish cooked in this way.
First make the sauce. Put the cold milk into a saucepan with the carrot, onion, peppercorns and a sprig of thyme and parsley. Bring to the boil, simmer for 4–5 minutes, remove from the heat and leave to infuse for 10 minutes if you have enough time. Strain out the vegetables, bring the milk back to the boil and thicken with roux to a light coating consistency. Add the mustard and two-thirds of the grated cheese; keep the remainder of the cheese for sprinkling over the top. Season with salt and freshly ground pepper, taste and correct the seasoning if necessary. Add optional parsley.
Next make the buttered crumbs. Melt the butter in a pan and stir in the white breadcrumbs. Remove from the heat immediately and allow to cool.
Skin the fish and cut into portions:
© 2001 Darina Allen. All rights reserved.