Haddock With Mushrooms & Cream

• 1 1/4 cups (300 ml) milk
• 1 slice of onion
• 6 black peppercorns
• 1 bay leaf
• 4 tbst: butter, plus extra for greasing
• 1 1/2 lb (750 g) haddock fillet, skinned
• salt and black pepper
• squeeze of lemon juice
• 1/2 lb (250 g)mushrooms, sliced
• 1/4 cup (30 g) all.purposeflour
• 3 tbsp light cream
• 1/2 cup (30 g) fresh white bread crumbs
• 1/3 cup (30 g) grated Parmesan cheese
• chopped parsley to garnish

STEPS :

1. Put the milk into a small saucepan with the onion, peppercorns, and bay leaf and bringjust to a boil. Remove from the heat, cover, and leave to steep for 10 minutes. Lightly butter a shallow ovenproof dish.
2. Cut the haddock into 3-in (7-cm) pieces and place in a single layer in the dish. Sprinkle with salt and pepper to taste.
3. Melt half of the butter in a saucepan, add the lemon juice, mushrooms, and salt and pepper to taste, and cook gently, stirring occasionally, for 3 minutes or until just tender. Remove the mushrooms with a slotted spoon and put them on top of the fish.
4. Strain the milk and set aside. Melt the remaining butter in a saucepan, add the flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the infused milk. Bring to a boil, stirring constantly until the mixture thickens. Simmer for 2-3 minutes. Stir in the cream and add salt and pepper to taste.
5. Pour the sauce over the fish and mushrooms, then sprinkle with the bread crumbs and Parmesan. Bake in a 375°F (l90°C) oven for 25-30 minutes, until the fish is cooked and the top is golden and bubbling. Garnish with parsley, and serve immediately.