* 2 Haddock fillets - you can leave the skin on
* 150ml Milk; enough to just cover the Fish fillets in a saucepan or small Frying pan
* 350 g (12 oz) Potatoes - cooked and mashed: See here if you need a recipe.
* 2 free range eggs
* 1 tablespoon of Butter
* 1.5 tablespoons of Plain flour
* Big pinch of Turmeric
* Sea salt and Freshly ground black pepper to taste
* 75 g (3 oz) cheddar cheese, grated

===Method===
* Add the Haddock fillets to a small Frying pan and just cover with Milk
* Bring the Milk to a Simmer and cook for about to 10 minutes.
* Meanwhile Boil the Eggs.
* Once the Fish starts to beak up, remove from the heat, strain and reserve the Milk for the Sauce.
* Melt the Butter in a separate saucepan. Stir in the Flour to make a Roux; season to taste with Sea salt (or Provençal Herb Salt), Pepper and Turmeric.
* Slowly add the Milk in which the Fish had been Poached, to make a reasonably thick Sauce. Heat gently, and keep stirring, until the Flour 'explodes'.
* Add the Fish to the Sauce, and fold it into an Oven-proof dish. Peel the Hard-boiled eggs and slice, place slices evenly over the fish and sauce. Mash the Potato after seasoning to taste, use a little extra Butter and a splash of Milk.
* Cover the Fish in the dish with the Mashed potato, spread the Grated Cheese evenly overall.
* Place the dish in the Oven and Bake for 30 minutes.

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