Smoked Fish en Coquilles

• 1–1½ lb (450–700 g) smoked haddock or smoked cod fillet
• ½ pint (

These attractive and individual fish dishes are ideal for lunch or supper. They can be prepared in advance and reheated when ready to serve.

Rinse the fish and cut into convenient pieces. Put into a saucepan with the milk, slice of lemon, bay leaf, parsley stalks and peppercorns. If necessary, add a little water to almost cover the fish. Simmer for 15 minutes, then strain off the liquor