6 to 7
Easy
15 minutes, plus 1 hour chilling time
15 minutes
Pour the milk into a saucepan that can hold the haddock fillets in a single layer. Add the bay leaves, peppercorns and a sprig of lemon thyme. Slowly heat the milk then add the haddock fillets.
Gently poach the haddock for 5 to 10 minutes (depending on the size of the fillets). Remove and drain in a colander. Using another pan, melt 25 g butter, add the onion and cook, stirring, until translucent. Set aside to cool.
Remove the skin and any bones from the haddock before breaking the flesh into flakes using a fork. Add the cooked onion, parsley, chopped lemon thyme, lemon zest and seasoning (if required).
Carefully stir in the crème fraîche before spooning into ramekins of a 150 to 180 ml capacity.
Melt the remaining butter and pour a thin layer over the top of each ramekin.
Refrigerate and remove 1 hour before serving.
