date:Nov 27, 2012
in 150g (5oz) butter, half the cheese and the warmed milk and season to taste with salt and freshly ground black pepper. Beat together well, cover and put to one side.
Meanwhile, divide the wine, stock and remaining milk between two large wide pans and bring to the boil. Add the haddock and salmon, return the liquid to the boil, then turn down the heat to poach the fish gently for 5min or until just beginning to flake. Using a draining spoon, lift the fish into two 1.4 litre (2 pint) capacity