Fresh Fish with Buttered Crumbs

Method

1. First make the Mornay sauce. Put the cold milk into a saucepan with a few slices of carrot and onion, 3 or 4 peppercorns and a sprig of thyme and parsley. Bring to the boil, simmer for 4-5 minutes, remove from the heat and leave to infuse for 10 minutes if you have enough time.

2. Strain out the vegetables, bring the milk back to the boil and thicken with roux to a coating consistency. Take off the heat, allow to cool for 1 minute then add the mustard and two thirds of the grated cheese, keep the remainder of the cheese for sprinkling over the top. Season with salt and freshly ground pepper, taste and correct the seasoning if necessary. Add the parsley if using.

3. Next make the buttered crumbs. Melt the butter in a pan and stir in the breadcrumbs. Remove from the heat immediately and allow to cool.

4. Slice the mushrooms, melt the butter and sauté them on a very hot pan, season with salt and freshly ground pepper, add the chopped parsley and keep aside.

5. Skin the fish and cut into portions: 175g for a main course, 75g for a starter. Season with salt and freshly ground pepper. Lightly butter the ovenproof dish, spread a little mornay sauce on the base, lay the fish on top and coat generously with more sauce. Mix the remaining grated cheese with the buttered crumbs and sprinkle over the top.

6. Cook in a moderate oven, 180°C/Gas Mark 4, for 25-30 minutes or until the fish is cooked through and the top is golden brown and crispy. If necessary, flash under the grill for a minute or two before you serve, to brown the edges of the potato.