Name: Creamy fish bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 600 g haddock frozen fillets, smoked; 600 g hake frozen fillets; 1 - 2 garlic cloves, finely chopped; 1 l milk; 90 ml butter salted; 90 ml flour; sea salt and freshly ground black pepper; 30 ml wholegrain mustard; 125 ml cream; 800 g mussels blanched, in half shells; 250 ml parmesan cheese grated; 45 ml fresh parsley chopped; 45 ml fennel chopped tops; bread baguette

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Ingredients (14)

600 g	haddock — frozen fillets, smoked
600 g	hake — frozen fillets
1 - 2	garlic — cloves, finely chopped
1 l	milk
90 ml	butter — salted
90 ml	flour
	sea salt and freshly ground black pepper
30 ml	wholegrain mustard
125 ml	cream
800 g	mussels — blanched, in half shells
250 ml	parmesan cheese — grated
45 ml	fresh parsley — chopped
45 ml	fennel — chopped tops
	bread — baguette

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Method:

Skin the fish and cut it into 2cm cubes.

Bring the milk to the boil and add the fish and garlic.

Poach for 2 – 3 minutes or until the fish is cooked.

Drain well and reserve the cooking liquids.

Divide the fish equally between 6 individual oven-safe serving dishes.

Melt the butter and add the flour.

Stir to combine and then return the still-warm milk to the saucepan, whisking all the time until thickened, then cook a further minute or so.

Season to taste, remove from heat and stir in the mustard and cream.

Pour sauce over fish and tuck in the mussels.

Combine the cheese and herbs and sprinkle over the fish.

Grill briefly until the cheese melts and bubbles before serving with fresh baguette.

Reprinted with the permission of I love cooking. To see more click here.

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