Method
Place the white fish in a shallow dish and add 150mls of milk. Cover and microwave on power level 9 for 4 – 5 minutes.
Drain and reserve the liquid. Flake the fish.
To make the sauce, place the butter, flour and reserved milk in a jug and microwave on power level 9 for 3 – 4 minutes or until the sauce has thickened stirring 3 or 4 times.
Stir in the smoked salmon, parsley, lemon rind and juice and seasoning to taste. Add to the white fish in an oven–proof dish.
Mix together the flour and butter for the topping until it resembles fine breadcrumbs. Stir in the grated cheese, onion and crisps. Sprinkle over the fish and cook for 15 – 20 minutes at 200ºC.
Serve with champ and roast cherry tomatoes.