When i was a little girl my mum would always make this for me. I used to rush home at lunch time to have a plate of this waiting for me. Haddock has a very distinctive fish smell and for me not being a fishy person it smelt divine!
Ingredients:
350-450g Smoked Haddock
2 Tablespoons Creme Fraiche
1 Tablespoon Chopped Chives
10g Butter, diced
150ml Milk
Black Pepper
Method:
Place fish in a fryingpan with a little black pepper over it (do not add salt) and pour over the milk. Bring it up to a simmer and simmer for 8-10mins (you will be able to tell if the fish is cooked as it will become pale and opaque). Carefully remove the fish from the frying pan and turn up the heat. Add creme fraiche and continue to cook until the sauce starts to reduce and slightly thicken then whisk in the butter. Return the fish to the sauce breifly. Scatter with chives, let it bubble for 30 secs then serve.
350-450g Smoked Haddock
2 Tablespoons Creme Fraiche
1 Tablespoon Chopped Chives
10g Butter, diced
150ml Milk
Black Pepper
Method:
Place fish in a fryingpan with a little black pepper over it (do not add salt) and pour over the milk. Bring it up to a simmer and simmer for 8-10mins (you will be able to tell if the fish is cooked as it will become pale and opaque). Carefully remove the fish from the frying pan and turn up the heat. Add creme fraiche and continue to cook until the sauce starts to reduce and slightly thicken then whisk in the butter. Return the fish to the sauce breifly. Scatter with chives, let it bubble for 30 secs then serve.
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