Poached Haddock Florentine 

well done chef.im reading watching the recipe in the book 2nd edition professional chef level 1 diploma by neil rippington .he did it in a fish mould .but well, done its up step.up.for me in right direction.👍ive been a commis chef and bistro chef.many thanks .👍

Liked it very much practice makes prefection

thank you for your recipe it was well presented.👍

Sorry about the plate but couldn’t find a bigger one.

This guy certainly knows how to skin a fish!! Never seen it done better!! Clever man! :)

How long was it cooked in the milk for?

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Tradition with the twist