Ingredients

The makings of the

1
Mix the panko breadcrumbs, parsley and parmesan together in a small bowl for later.
2
Place the milk, double cream and the smoked haddock fillets in a high sided pan ensuring the fish is covered by the liquid.
3
Heat on a low heat for 10 minutes, the liquid should be boiling gently by this point and the fish should be cooked through.
4
Remove the smoked haddock from the liquid.
5
In a separate large saucepan melt the butter then add the flour and mix until a roux is formed then cook out for 2 minutes.
6
Gradually add the liquid to the roux stirring continuously, once all the liquid is fully mixed in and is now a smooth sauce continue to cook for 2 minutes whilst stirring.
7
Turn off the heat and add the Philly to the sauce and mix until the Philly has fully melted and is incorporated.
8
Season the sauce with salt and white pepper to your liking.
9
Place the smoked haddock fillet in an oven proof serving dish and generously cover with the mornay sauce and then a nice covering of the breadcrumb mix.
10
Place under a preheated grill for a few minutes to gratinate until golden.
11
Serve the smoked haddock either on its own as a light supper or with some baby new potatoes and green beans as a main course.