1 pint of milk 1 lb of haddock Bag of watercress or spinach, washed and chopped 2 tbls plain flour 2lb mashing potatoes Butter
START BY PREPARING the potatoes by peeling and cutting and just covering them in cold, salted water. Bring the water to the boil and simmer until soft. Mash them with butter and milk until soft and creamy. Set them aside to keep warm.
Bring 1 pint of full cream milk to the boil and then lower the heat to simmering point. Place your piece of smoked haddock into the milk, add a lid and simmer for about 5 minutes on the lowest heat. Keep an eye on the pan as milk is prone to boiling over. Check that the fish is cooked. The flesh should easily fall away when prodded with a fork.
Strain the milk into a jug, take the fish from the pan and leave it to cool. Into the same pan, add a 3 oz knob of butter and melt. Add two tablespoons of plain flour to the butter and combine until a sticky paste is formed and then slowly add the strained milk, making sure that you whisk the butter, flour, milk combo with a spring whisk until a thickened sauce is achieved. Remove the skin and bones from the cooled fish, separate the flakes and add it to the sauce.
Melt some more butter or oil in a pan and over a low heat stir in the watercress for just a few minutes. Spoon some mash into large shallow soup bowls and gently pour over the fishy sauce. Garnish with the watercress and serve with crusty bread and cheese.