|Arbroath smoked fillets||8 (Also Called Small Smoked Haddock)|
|Milk||1⁄2 Pint (About 300 Milliliter Or 1.25 Cup)|
|Onion||1 Small, sliced|
|Butter||1 Ounce (About 25 Grams Or 2 Tablespoon)|
|Flour||1 Ounce (About 25 Grams Or 4 Tablespoon)|
|Whisky||1 Tablespoon (About 15 Milliliter)|
|Mustard||1 Teaspoon (About 5 Milliliter)|
|Lemon||1⁄2 , juiced|
|Grated nutmeg||1 Pinch|
|Horseradish cream||2 Teaspoon (About 10 Milliliter)|
|Chopped parsley||1 Tablespoon (About 15 Milliliter)|
1 Place the arbroath smokie fillets in a small pan and cover with the milk.
Add the onion, seasoning, bay leaf and mint, and poach gently for 15 minutes.
Strain, reserving the liquid.
2 Make a roux with the butter and flour and cook for 1 minute.
Add the strained fish liquid, a little at a time.
Stir and bring to the boil.
Season and add the whisky, mustard, lemon juice, nutmeg and horseradish cream.
Cook gently for 5 minutes.
3 Arrange the fish fillets on a serving dish or in individual ramekins and pour over the sauce.
Sprinkle with the chopped parsley and serve.