Finnan Haddie

Soak smoked haddock in water to cover for 1 hour.

Drain and put into a large saucepan, covering with the milk and water. Bring to a boil, remove from the heat and let stand for 10 to 15 minutes. When cooled, remove the skin and bones, reserving the stock.

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook over direct low heat until smooth.

Add the cream and 1 1/4 cups of the reserved stock. Continue to cook, stirring occasionally, until the mixture is slightly thickened. Season with pepper and nutmeg.

When the sauce is thick enough to coat a spoon, remove it from the heat. Break the fish into pieces and fold them into the sauce. Simmer gently over low heat for a few minutes until the fish is warmed.

To serve, spoon the fish and sauce over the toast or biscuits.