Authentic Aberystwyth Salted Haddock

Soak lightly salted haddock fillets in milk for an hour. Gently poach the fish in fresh milk with a bay leaf until it flakes easily.

In a separate pan, melt butter, stir in flour, and gradually add the poaching milk to make a smooth sauce.

Whisk in wholegrain mustard and a drop of cream.

Serve the haddock topped with the rich sauce.

A traditional favorite from the coastal university town of Aberystwyth.