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Servings Per Recipe: 2
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Put the haddock and milk in a shallow pan and bring just to the boil, cover and cook for 5 minutes and then take off the heat. Leave the fish for a few more minutes to cook and then remove to a plate, reserving the milk.
Meanwhile heat the butter in a large pan and gently saute the leeks for 4-5 minutes. Then add the flour for 1 minute, followed by the milk, stirring until thickened. Start preheating the grill to high.
Stir through the creme fraiche and heat for another minute and then flake in the fish and season.
Grill the bread lightly on both sides under the preheated grill. Spoon the haddock mixture on top and then scatter generously with cheese. Pop under the grill for a few minutes until golden (not burnt!), sprinkle with parsley and serve with a green salad if liked.
When I picked Arabella up from ballet she announced she was starving but when I told her what we were eating, she changed her mind! However after a couple of mouthfuls she decided this was delicious and ended up eating half of mine too. I felt it lacked a little something (maybe because I didn't use smoked haddock) and so added some capers which did the trick - in all honesty it was similar to a tuna melt. I would say it is a very child (and adult) friendly way to serve up fish!
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