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| Haddock Duglere Recipe |
Category: Seafood / Fish
Rating:
N/A
Servings: 4
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Ingredients
1 1/2 lb haddock fillets, skinned
1 oz butter
1 oz oil
2 oz flour
1 large beefsteak tomato
5 fl oz double cream
1 salt and pepper
Cooking Directions:
In a large non-stick frying pan, melt the butter in the oil until it stops sizzling. Coat fish lightly in flour and fry gently for 4 minutes each side. Peel tomato by covering it with boiling water for 30 seconds. The skin should slip off - mind your fingers, though! cut tomato in half, scoop out seeds and cut flesh into half-inch strips. Put these into pan with fish and cook gently for 1 minute. Take fish out and put it on to to warm plates. Pour cream into pan and bring it to boil - double cream won't curdle - stirring so it picks up all the lovely fish and tomato bits. Season, then pour the sauce over the fish. Mashed potatoes are perfect with it.
Source: Michael Barry, Yes! Magazine
fish
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