Instructions: First of all place the haddock in a saucepan with the milk add some salt and freshly milled black pepper and poach the haddock gently for about 7 minutes.

Strain off all the liquid into a jug.

Remove the skin from the fish and divide it into flakes reserving it in the saucepan.

Next make a sauce by melting 40g of the butter the saucepan.

Add the flour stir and cook for 3 minutes to get it really smooth then begin to add the milk that the fish was cooked in a little at a time stirring continually until it has all been incorporated and you have a smooth sauce.

Add the wine a little at a time and continue to whisk until smooth.

Taste to check the seasoning lower the heat then stir in the flaked fish and all the cheese except for 1 tablespoon and cook gently for a further 3 minutes.

After that pre heat the grill to its highest setting.

In a frying pan melt the remaining butter and add the chopped shallots and crushed garlic.

Cook for 5 minutes then add the tomatoes and basil season with salt and freshly milled black pepper and simmer for a further 5 minutes.

Spoon the tomato mixture into the base of a buttered gratin or baking dish then pour the fish mixture on top and finally sprinkle the surface with the rest of the cheese.

Then place the dish under the hot grill for about 5 minutes or until the surface is browned and bubbling.

Sprinkle over the chopped parsley before serving.

Serve with nes potatoes and mangetout.

Serves 3

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