Smoked hake with black pepper cheese sauce and crispy potato skins

Heat the oil to 160C

Fry the potato peels until gold browns, take out the oil and rest on a paper patch hold one side.

For the cream sauce heat the cream and cook down to about 2/3, now add the grated cheese and stir over low heat until all the cheese is melted in the cream add enough black pepper to give a nice black pepper taste.

To poach the fish, heat the milk in a medium pot together the laurel leaf and the garlic clove.

Once the milk is just before boiling point turn on very low heat and then put the fish in the pot one by one you want the milk to cover all the fish bits, you can also put a piece of foil on top now pose the fish for about 5 min until it is firm. Once the fish is firm remove from the heat but dissolve into the milk.

Place the potato peels back in the oil and fry one more time for 2 minutes to get crispy again and be hot when it comes out of the oil put back on the paper patch and season with salt.

Place a spoonful of the cream sauce in bowl on the bottom. With a slotted spoon carefully remove the fish from the milk and place on the sauce.

Pour some of the cream sauce over the top of the fish.

Lastly, place the crispy potatoes on top of the fish and garnish with the finely chopped chives.