Plaice in a Cheese and Dijon Mustard Sauce


2 plaice fillets, skinned
150ml semi skimmed milk
15g Butter
15g plain flour
50g mature Cheddar cheese, grated
1 tablespoon Maille Dijon mustard


1. Season the fish with a little pepper and fold into three. Poach in the milk for 5-7 minutes until cooked.

2. Drain off the liquid and reserve. Melt the butter in a saucepan and stir in the flour. Gradually stir or whisk in the milk and cook over a medium heat until the sauce thickens.

3. Add most of the cheese and the mustard and stir until the cheese has melted. Pour over the fish and sprinkle with remaining cheese.

4. Place under a hot grill until golden and bubbling. Serve with seasonal vegetables.