Ingredients

Method

• 1 cup milk
• 3 bay leaves
• 5 whole black peppercorns
• a sprig of lemon thyme, plus 1 t, finely chopped
• 500 g haddock fillets
• 125 g butter
• 100 g peeled, chopped onion
• 3 T finely chopped parsley
• sea salt and freshly ground black pepper, to taste
• 250 g creme fraiche

Method

Ingredients

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.