British leek cream and flaked haddock

I discovered this dish in a creamy leek and haddock in Cornwall at the famous St. Kew Inn near Bodmin. It was used as a lunch entree. But I think it's good any time of day, even for breakfast.

Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Servings: 4 input

Ingredients:

• 250ml milk
• 200g smoked haddock, flaked
• Tiny pinch of nutmeg
• 55g butter
• 400 g leeks, washed and chopped ½ "rounds
• 2 Tbsp / flour for all normal use
• Cream 50 ml
• Sea salt and black pepper

Preparation:

• Show milk, haddock and nutmeg in a large pot. Bring to a simmer and poach the fish for 5 minutes.
• Remove from heat, then carefully remove the fish from the milk. Keep aside the milk.
• In a large skillet over medium heat, melt butter until foamy, but not burned.
• Add the leeks, cover seal with a good lid and let cook 10 minutes, shaking the pan occasionally.
• Remove the lid, add the flour and stir. Cook for two minutes, stirring, then the reserved milk and repeat.
• Cook the leek mixture over medium heat for five minutes. If the mixture is too thick, add a little milk.
• Reduce heat, add the haddock and simmer until the haddock is warm - about 10 minutes. Add the cream and season with salt and pepper.
• Serve in large pieces of toasted bread with salad