An old Beetham family recipe – The one that we all grew up on and loved! Not rich at all.. just very-very tasty!
648 g Haddock Fillets, smoked (frozen)  I used 4 small pieces
700 g milk for your mashed potatoes or less
40 g butter
100 g whole milk
30 g (60 ml) flour
250 g mushrooms
700 ml whole milk
5 ml parsley, dried
30 ml chives, finely chopped (Optional)
salt to taste
5 ml parsley
60 g butter
1.350 kg potatoes, unpeeled
160 g peas, frozen
1. Place the milk in a shallow pan and bring to the boil. Add the haddock and poach for a couple
of minutes until the fish flakes easily. Remove the fish and set aside.
2. Melt half the butter in a small saucepan and saute mushrooms until tender. Remove and set aside together with the haddock.
3. Melt the remaining butter and add the flour. Beat with a wooden spoon until thickened. Gradually beat in the poaching milk until smooth. Cook for 1 min until thickened then add the cream and chives (optional). Return the mushrooms to the pan, heat through then pour over the fish and serve with and mashed potatoes, peas and a salad.