Method
Turn on the oven to 220ºC / Gas mark 7.
Put the cubed haddock, milk and bay leaf in a saucepan and simmer for 5 minutes.
Take fish out of the milk using a draining spoon and place in an ovenproof dish. Save the milk for the sauce. Quarter the boiled eggs and add to the dish.
To make up the sauce, melt butter in a saucepan and stir in the flour. Slowly whisk in the milk. Pour the sauce over the fish.
Rub the wholemeal flour and butter together. Add milk and mix until it sticks. Roll out and cut into rounds.
Put scones around the edge of the dish. Brush with milk. Bake for 15 minutes then garnish with parsley.
Serve with a Greek salad.