Cinnamon Poached Smoked Haddock With Fried Green Tomatoes

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Derek Prime

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Fish, Simply	1	Servings

INGREDIENTS

2		140 g, 5oz pieces of
		smoked haddock
4		Green tomatoes
290		Pasteurised milk, 1/2 pint
1		Bay leaf
1	pn	Cinnamon powder
1	T	Chopped fresh parsley
100	g	Butter, 4oz
		Salt and freshly ground
		black pepper

INSTRUCTIONS

First thing to do is cut the tomatoes into thickish slices, about 4
slices per tomato. Then place the milk, cinnamon and bay leaf into a
pan with the fish and cover with a lid. Bring to the boil and simmer
slowly for about 2 or 3 minutes, depending on the thickness of the
fish. Then turn the heat off and remove the lid. Leave to stand a
while, as you cook the tomatoes.  To do this place 1/2 the butter into
a saut pan and add the tomatoes  together with some salt and pepper.
Saut quickly until golden brown  and remove, divide between two plates.
Return the pan to the heat and  add the remaining butter and the
choppped parsley. Season and place  the fish on the tomatoes, pour over
the juices from the pan.  Converted by MC_Buster.  Per serving: 891
Calories (kcal); 83g Total Fat; (79% calories from  fat); 10g Protein;
37g Carbohydrate; 219mg Cholesterol; 922mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit;  16 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 769 Calories From Fat: 716 Total Fat: 81.4g Cholesterol: 215mg Sodium: 1601.5mg Potassium: 402.6mg Carbohydrates: 12.6g Fiber: <1g Sugar: <1g Protein: 3.3g