Fish fillets in cream sauce with bacon

Ingredients

• 800 g Pollock fillets
• 8 pcs Bacon slices
• 400 ml Milk
• 3 tbsp All purpose flour
• 2 1/2 tbsp Cheddar cheese, grated
• 1 1/2 tbsp Butter, unsalted
• 1/2 pcs Onion, chopped
• 1 tsp Mustard
• 1/4 tsp Salt, fresh ground
• 1/8 tsp Black pepper, fresh ground
• 1 pinch Nutmeg, ground

Method

1. Bring the milk to scalding point with the onion.
2. Cover and set aside for 10 minutes so the onion infuses in the milk.
3. Melt the butter in a saucepan, add 1 tablespoon flour, then cook, stirring all the time for about a minute to cook the flour.
4. Take the pan off the heat.
5. Strain the warm milk into a jug then gradually pour into the flour and butter mixture.
6. Return the pan to a medium heat and cook, stirring all the time, until the sauce thickens. Simmer uncovered for about 5 minutes until thick enough to coat the back of the wooden spoon.
7. Stir in the grated cheese, nutmeg, and mustard then season well.
8. Cover and keep warm.
9. Fry the bacon in a dry, non-stick pan until crisp - remove and set aside, keeping the bacon fat in the pan.
10. Combine the flour, salt, and pepper in a small bowl.
11. Dust the fish with seasoned flour on the skin side only.
12. Fry the fillets skin side down in the bacon fat for about 4 minutes - or until the skin has become crisp.
13. Flip the fish fillets over then cook for another 30 seconds on the other side.
14. Pour over prepared milk sauce then simmer for 30 seconds more; add bacon on top and serve while still hot.