| 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
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