|Haddock fillets||12 Ounce, skinned (350 Grams)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Hard-boiled eggs||2 , sliced|
|Flour||5 Ounce (150 Grams)|
|Cheese||4 Ounce, grated (100 Grams)|
|Chopped parsley||1 Tablespoon|
|Parsley sprigs||3 (For Garnish)|
Put the haddock in a saucepan and pour over the milk.
Cook gently for 15 to 20 minutes or until the fish will flake easily.
Drain off the milk and reserve.
Flake the fish and place it in a baking dish.
Arrange the egg slices on top.
Make the milk up to 300 ml / 1/2 pint with more milk if necessary.
Melt 25 g/1 oz of the fat in a saucepan and add 25 g/1 oz of the flour.
Cook, stirring, for 2 minutes, then gradually stir in the milk.
Bring to the boil and simmer, still stirring, until thickened.
Add 50 g/2 oz of the cheese, the parsley, salt and pepper and stir until the cheese has melted.
Pour this sauce over the eggs in the dish.
Rub the remaining fat into the remaining flour until the mixture resembles breadcrumbs.
Stir in the rest of the cheese and sprinkle over the sauce.
Bake in a preheated moderate oven (180 C/350°F, Gas Mark 4) for 15 to 20 minutes or until the top is crisp and golden.