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Tom Kitchin: “A new genre of pub has emerged offering more than a pie and a pint’
date:Apr 02, 2013
melt the butter gently over medium heat then add flour and stir until the mixture is smooth.

Now begin adding the milk a little at a time to avoid lumps. Keep adding milk and stirring, until you have a rich, creamy sauce.

Allow to cook slowly for five minutes then add the grain mustard. Set aside.

To cook the fish

Gently heat the two litres of milk, taking care that it does not boil over. Add the raw fish and poach in the milk for three to four minutes. Add the smoked fish and poach for a fu

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