200 g (7 oz.) whiting fillet
200 g (7 oz.) smoked haddock fillet
1 medium-sized leek, thinly sliced
300 ml (10 fl. oz.) semi-skimmed milk
2 bay leaves
45 g (1½ oz.) butter
75 g (2½ oz.) whole meal flour
3 tbsp. freshly grated Parmesan cheese
2 tbsp. chopped fresh marjoram or 2 tsp dried marjoram
4 tsp corn flour
100 g (3½ oz) button mushrooms, thinly sliced
2 tbsp. chopped fresh flat-leaf parsley
salt and pepper
sprigs of fresh marjoram to garnish
1. Preheat the oven to 190°C (375°F, gas mark 5). Put the fish in a single layer in a large saucepan or frying pan and add the leek, milk and bay leaves. Season with salt and pepper to taste. Bring just to the boil, and then simmer gently for 5 minutes. Take the pan off the heat and leave to stand for about 5 minutes.
2. Meanwhile, in a bowl rub the butter into the flour with your fingertips to make fine crumbs. Stir in the cheese, marjoram and seasoning to taste.
3. Lift the fish out of the milk with a fish slice and put it onto a plate. Remove the skin and flake the flesh, discarding any bones.
4. Mix the corn flour to a smooth paste with a little water, add to the milk in the pan and bring to the boil, stirring until the sauce has thickened. Discard the bay leaves. Stir in the sliced mushrooms and cook for 1 minute. Gently stir in the flaked fish and chopped parsley and season with salt and pepper to taste.
5. Pour the fish mixture into a 1.2 liter (2 pint) shallow ovenproof dish. Spoon the crumble mixture evenly over the top. Bake for 35–40 minutes or until the top is golden. Serve at once, garnished with marjoram.