Smoked Haddock Bake

1. Heat the oven to 200°C, gas 6. Gently poach the fish and the onions in the milk for 7-8 minutes or until just cooked.
2. Remove the fish, skin and flake. Place in the bottom of a heatproof dish.
3. Strain the milk and onion. Reserve the milk and add the onion to the fish.
4. Boil the potatoes for 6-8 minutes or until just cooked, but not mushy. Drain and arrange on top of the fish.
5. Melt the butter in a saucepan, stir in the flour and cook for 1-2 minutes.
6. Remove from the heat and gradually stir in the reserved milk. Bring to the boil, stirring continuously, until thickened.
7. Add the lemon juice, mustard and 75g of the cheese. Season to taste. Pour over the potatoes.
8. Mix together the remaining cheese and breadcrumbs and sprinkle over the top.
9. Bake for 20-25 minutes until piping hot and golden brown.

Tips

• It can be prepared the night before and kept in the fridge.
• Choose a waxy potato such as Wilja, which holds its shape when boiled.