(for 4)

450g (1 lb.) Smoked, Undyed, Haddock
110g (4 oz.) Smoked Streaky Rashers
3 Leeks
3 sticks Celery
350ml (12 fl. oz.) Milk
30g (1 oz.) Butter
30g (1 oz.) Flour

Potato Topping:
6/8 med Potatoes
30g (1 oz.) Butter

Put the Haddock in a pot and cover with the milk.
Simmer for 10 mts.
Chop the rashers finely and then fry in the butter until crisp.
Chop the Leeks finely, run them under cold water to remove any grit between the leaves,, add them, the chopped celery and the butter to the pan, cover with a close fitting lid and cook on a low heat until the leeks are soft.
(This will take about 20 mts.)
Add the cooked rashers to the leeks and then stir in the 1oz. of flour.
Drain the fish off its cooking liquor and pour this into the pan after the flour.
Stir well together and let it come to a gentle simmer for 5 or 6 mts. It should form a thickish sauce. If necessary add some more milk if its too thick.
Season just with fresh black Pepper, don’t use salt as both the rashers and the smoked Haddock are salty enough.
Remove all the skin and bones from the haddock and break it up into large chunks with your fingers.
In the bottom of an oven proof dish put first the leeks in their sauce and then cover with the flaked haddock. Leave this to cool until the sauce is set.
Peel and steam the potatoes until tender the pour these on to a plate and leave them cool.
As soon as they are cool enough to handle slice into thick slices and interleave the slices on top of the fish in the dish.
Melt the butter and then paint the top of the potatoes with this.
Cook in a hot oven (Gas 6, 200C, 400F) for 20 to 30 mts until the potato is golden brown and the fish bubbling.