• 4 haddock fillets
• Pinch of thyme
• 1 Bay leaf
• 1 Small onion, studded with 2 cloves
• milk
• 50g Butter
• 150g Sliced mushrooms
• 50g Plain flour
• Salt and Pepper
• Nutmeg
• 150g Grated cheese
• 1 tsp Dijon mustard

Serves 4

1. Place haddock fillets in a large saucean.
2. Add a pinch of thyme and the bayleaf and studded onion.
3. Pour in enough milk to cover the fish.
4. Slowly bring to a boil. Remove from the heat and cover.
5. Saute mushrooms in butter for about 2 minutes.
6. Stir in the flour and cook for one more minute.
7. Take 300ml of the milk from the fish.
8. Gradually add milk to the mushroom mixture and cook until thickened.
9. Add salt, pepper and nutmeg to taste.
10. Add Dijon mustard and 100g of cheese.
11. Stir until mixed well and cheese is melted.
12. Place the haddock fillets on a serving dish.
13. Pour sauce over fish and sprinkle the remaining cheese.
14. Broil until golden brown.