Ingredients

• 225g (8oz) smoked haddock fillets, chilled or frozen
• 600ml (1 pint) fresh semi skimmed milk
• 25g (1oz) butter
• 25g (1oz) plain flour
•   salt
•   freshly ground black pepper
• 3 eggs, size 3, hard-boiled and shelled
• 50g (2oz) supersweet frozen peas, defrosted
• 100g (4oz) mature Cheddar cheese
• 6 slices white medium sliced bread, crusts removed
• 2 tsp paprika

Method

1. Poach the fish in the milk for about 5 mins or until the fish flakes easily. Carefully strain through a sieve, pouring the milk into a jug. Break the fish into chunks and remove any skin.
2. Melt the butter in a small pan, stir in the flour and cook for 1 min until thickened. Gradually stir in the milk until smooth. Cook for 1 min. Season with salt and pepper.
3. Chop the hard-boiled eggs and add into the sauce with the fish and the peas. Stir in 50g (2oz) of the cheese.
4. Pour the fish sauce into a shallow flameproof dish. Butter the bread lightly and cut into triangles. Arrange in overlapping slices on top of the fish and sprinkle with paprika and remaining cheese.
5. Cook under a hot grill for about 3 mins or until the bread is just very lightly toasted. Serve hot with a fresh salad.

Notes