Vickys Milk-Poached, Smoked Haddock, GF DF EF SF NF

Fill a deep frying pan with the milk. Add the bay leaves and shake in some salt & pepper and bring to a near boil

Turn down to low and lay the fish fillets into the milk, they should be half submerged

Cover and let sit for 5 minutes or until the flesh turns opaque then remove the fillets to warmed plates

Discard the milk and bay leaves

Serve with buttered bread, baby potatoes in herbed butter and peas or on a bed of steamed spinach with a parsley butter sauce and dare I say, a poached egg on top...