SMOKED HADDOCK WITH CRÈME FRAICHE, CHIVE AND BUTTER SAUCE
- 12-14 oz. yellow smoked haddock fillets, skinned 2 rounded tablespoons of crème fraiche 1 heaped tablespoon snipped fresh chives ½ oz. butter diced 5 fl oz. whole milk freshly ground black pepper
· First place the fish in the frying pan and add a little freshly milled black pepper but no salt.
· 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. You will be able to see quite clearly when they are cooked as the whole thing will become pale and opaque.
Now carefully remove the fish t a plate using a fish slice, increase the heat and add the crème fraiche 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. Scatter in the chives, let it bubble for about 30 seconds and it’s ready