Haddock Duglere
Recipe type: Seafood
Serves: 4
  • 1 1/2 pounds haddock fillets, skinned
  • 1 ounces butter
  • 1 ounce oil
  • 2 ounces flour
  • 1 large beefsteak tomato
  • 5 fl ounces double cream
  • salt and pepper
  1. In a large non-stick frying pan, melt the butter in the oil until it stops sizzling.
  2. Coat fish lightly in flour and fry gently for 4 minutes each side.
  3. Peel tomato by covering it with boiling water for 30 seconds.
  4. 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.
  5. Take fish out and put it on to to warm plates.
  6. 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.
  7. Season, then pour the sauce over the fish.
Source: Michael Barry, Yes! Magazine

Mashed potatoes are perfect with it.

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