Wicklewood's Haddy Crumb (gluten Free)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 12 ounces smoked haddock fillets, skinned
• 1/2 pint milk
• 2 hardboiled egg
• 1/2 pint milk, from poaching (plus extra if required)
• 1 ounce butter
• 1 ounce gluten-free flour, mix
• 2 ounces cheese, grated
• 1 tablespoon chopped parsley
• seasoning
• 2 ounces butter
• 4 ounces gluten-free flour, mix
• 1 tablespoon english mustard powder
• 2 ounces cheese, grated

Recipe

• 1 in a shallow pan, gently poach the fish in the milk for 15-20 mins,.
• 2 drain of the milk and set aside for the sauce.
• 3 flake the fish and place it in baking dish.
• 4 slice the eggs and arrange on top of the fish.
• 5 make the milk back up to 1/2 pint by adding more if necessary, place in a saucepan along with the 1oz of butter and 1 oz. of flour.
• 6 over a medium heat, whisk continuously until the sauce thickens.
• 7 increase the heat slightly and continue to cook for a further 2 mins stirring continuously.
• 8 add the cheese herbs and seasoning and stir until the cheese is melted.
• 9 pour the sauce over the eggs and fish.
• 10 in a bowl, rub together the 2oz of butter and 4oz of flour and mustard powder until the mixture resembles breadcrumbs, stir in the remaining cheese and sprinkle over the sauce.
• 11 bake for 15-20 mins or until golden and crispy.
• 12 serve hot with steamed vegetables.