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Title : Smoked Haddock : It Just Bubbles In The Pan !
link : Smoked Haddock : It Just Bubbles In The Pan !

Smoked Haddock : It Just Bubbles In The Pan !

Well, who am I to argue with Delia when she describes this as "a great recipe, a) because it's the most wonderful combination of flavours, and b) because it takes only 12 minutes from start to finish. Serve it with spinach cooked in its own juices with a little butter, then drained well, and you'll have a sublime meal in no time at all."

You will also need a frying pan with a diameter of 10 inches (25.5 cm).

Ingredients:
Serves Two
12-14oz (350 -400g) smoked haddock or smoked cod, skinned, or same weight golden haddock cutlets, skinned
2 rounded tablespoons crème fraiche
1 heaped tablespoon snipped fresh chives
1/2oz (10g) butter, diced
5 fl oz (150ml) whole milk
freshly milled black pepper

Method:
1. First place the fish in the frying pan and add a little freshly milled black pepper but no salt.
2. Then pour in the milk (it won't cover the fish, but that doesn't matter), bring it up to simmering point and simmer gently, uncovered, for 8-12 minutes if you're using pieces of smoked haddock or cod, or 8 minutes for golden haddock cutlets.
3. You will be able to see quite clearly when they are cooked, as the whole thing will become pale and opaque.
4. Now carefully remove the fish to a plate using a fish slice, increase the heat and add the crème fraîche to the pan. Continue to simmer, uncovered, for 2-3 minutes, until the sauce reduces and thickens slightly, then whisk in the butter and return the fish to the sauce briefly.
5. Scatter in the chives, let it bubble for about 30 seconds and it's ready to serve.

Really great food, I hope you may enjoy it soon!

and as it's Friday - here are some flowers - hope you like them

All the best Jan

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