Haddock Fillets Au Gratin
|Haddock||1 1⁄2 Pound (700 Gram, In 4 Fillets)|
|Butter/Margarine||1 Ounce (25 Gram)|
|Flour||45 Milliliter (3 Level Tablespoon)|
|Milk||1⁄4 Pint (150 Milliliter)|
|Made mustard||5 Milliliter (1 Level Teaspoon)|
|Aged cheese||4 Ounce, grated (100 Gram, Mature)|
Put the trivet in the pressure cooker and pour in 150 ml (1/4 pint) water.
Fold the fillets of fish, skin side inside, in half and put them on the trivet.
Sprinkle with salt and pepper.
Put on the lid and bring to high (15 lb) pressure.
Cook for 4 minutes.
Reduce pressure quickly.
Carefully remove the fillets and put them in a flameproof flat dish; keep hot.
Strain off the liquid from the cooker and reserve.
Melt the fat in a pan, stir in the flour and cook for a few minutes.
Remove the pan from the heat, stir in the milk, then stir in the hot fish liquid.
Return the pan to the heat, stirring until the sauce thickens and boils.
Add the seasonings and three quarters of the cheese; mix well.
Pour the sauce over the fish, sprinkle with the remaining cheese and brown under a hot grill.