Served with toasted sweet brioche
RECIPE DETAILS
1. Cover the Haddock with the milk, add some butter, and poach. (Once cooked, keep the milk for the roux.)
2. Let the haddock rest and drain off the excess liquid. Remove the bones and flake the haddock.
3. Cut the leek into small dice and soften in a saucepan with the butter. This can take up to 20 minutes on a very low heat. You must not brown the leek. Now add the flour and cook gently for 30 seconds. Add the milk from the haddock, stirring the sauce until thick. Continue cooking for a few minutes then add the flaked haddock and season well adding the pinch of cayenne.
4. Put the mixture into individual ramekins, add a tablespoon of cream on top then the cheese. Put under the grill for a minute to brown.
