| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Barry, Fish | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Give God what’s right — not what’s left.”