Method
Simmer the haddock in the milk for 3 minutes. Drain and keep the milk.
Melt the butter, add the mushrooms and cook until just soft.
Stir in the flour and cook for one minute.
Blend in the milk which was used to cook the haddock. Bring the sauce to the boil.
Add the fromage frais, dill, seasoning, flaked haddock, prawns and eggs. Simmer until heated through. Place in a warmed 1.7litre / 3pint ovenproof dish.
Arrange the slices of French bread around the edge and sprinkle with grated cheese. Heat under a grill until golden brown.