Prepare: 10 Minutes
Cook: 15 Minutes
2 x 175g haddock fillets
2 tbsp plain flour
1 tbsp sunflower oil
4 rashers dry cure streaky bacon Creamy mashed potatoes, to serve
4 tbsp chopped fresh parsley 250ml whole milk
1 tbsp butter
1 tbsp plain flour
1 tsp Dijon mustard
Place the milk and shallot in a pan, bring to the boil then turn off the heat. Season the fish and dust lightly with the flour. Heat the oil in a large pan and cook the fish skin-side down for 3-4 minutes until crisp and nicely browned.
Meanwhile, heat the butter in a small pan, add the flour and cook for 1 minute. Slowly stir in the warm milk, discard the shallot and bring to the boil to make a smooth, thickened sauce. Stir in the mustard and parsley and remove from the heat.
Turn over the fish and add the bacon to the hot pan. Cook for a further 2-3 minutes until the bacon is crispy and the fish is cooked through.
Place the fish on two plates and pour over the sauce, top with the bacon and serve with mash.