Wicklewood's Haddy Crumb (Gluten Free)

1. 1

   In a shallow pan, gently poach the fish in the milk for 15-20 mins,.

2. 2

   Drain of the milk and set aside for the sauce.

3. 3

   Flake the fish and place it in baking dish.

4. 4

   Slice the eggs and arrange on top of the fish.

5. 5

   Make the milk back up to 1/2 pint by adding more if necessary, place in a saucepan along with the 1oz of butter and 1 oz.

6. 6

   of flour.

7. 7

   Over a medium heat, Whisk continuously until the sauce thickens.

8. 8

   Increase the heat slightly and continue to cook for a further 2 mins stirring continuously.

9. 9

   Add the cheese herbs and seasoning and stir until the cheese is melted.

10. 10

    Pour the sauce over the eggs and fish.

11. 11

    In a bowl, rub together the 2oz of butter and 4oz of flour and mustard powder until the mixture resembles breadcrumbs, stir in the remaining cheese and sprinkle over the sauce.

12. 12

    Bake for 15-20 mins or until golden and crispy.

13. 13

    Serve hot with steamed vegetables.

* Per serving · 4 servings · Values may vary.