Small haddock is found either as small fish, mostly sought after by haddock lovers, or in large fillets. Lay the haddock flat in a casserole, pour the milk and enough water to barely cover. Bring to a boil then poach and take off the stove, after 10 to 15 minutes depending on size. Set aside in the cooking broth. Prepare the sauce. Take 6 tablespoons of cooking broth, add the cream and the butter cut into piececs. Whisk in the top of a double boiler until the sauce coats the back of a spoon. Taste, season with salt, pepper and nutmeg, add a few drops of lemon juice. Serve the haddock with boiled potatoes or Creole rice, with the sauce in a sauceboat.
