Title: HADDOCK DUGLERE
  Categories: Barry, Fish
       Yield: 4 Servings
  
   1 1/2 lb Haddock Fillets, Skinned
       1 oz Butter
       1 oz Oil
       2 oz Flour
       1 lg Beefsteak Tomato
       5 fl Double cream
            Salt and Pepper
  
   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
  
 

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