Smoked haddock and Philly mornay

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1. Mix the panko breadcrumbs, parsley and parmesan together in a small bowl for later.
2. Place the milk, double cream and the smoked haddock fillets in a high sided pan ensuring the fish is covered by the liquid.
3. Heat on a low heat for 10 minutes, the liquid should be boiling gently by this point and the fish should be cooked through.
4. Remove the smoked haddock from the liquid.
5. In a separate large saucepan melt the butter then add the flour and mix until a roux is formed then cook out for 2 minutes.
6. Gradually add the liquid to the roux stirring continuously, once all the liquid is fully mixed in and is now a smooth sauce continue to cook for 2 minutes whilst stirring.
7. Turn off the heat and add the Philadelphia to the sauce and mix until the Philly has fully melted and is incorporated.
8. Season the sauce with salt and white pepper to your liking.
9. Place the smoked haddock fillet in an oven proof serving dish and generously cover with the mornay sauce and then a nice covering of the breadcrumb mix.
10. Place under a preheated grill for a few minutes to gratinate until golden.
11. Serve the smoked haddock either on its own as a light supper or with some baby new potatoes and green beans as a main course.