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Smoked Haddock with Creme Fraiche, Chive and Butter Sauce

This is a great recipe, a) because it's the most wonderful combination of flavours, and b) because it takes only 12 minutes from start to finish. Serve it with spinach cooked in its own juices with a little butter, then drained well, and you'll have a sublime meal in no time at all.

 
 

This recipe is taken from How to Cook Book Two and The Delia Collection: Fish. It has also appeared in Sainsbury's Magazine (Guide to Fish Cookery).

Method

First place the fish in the frying pan and add a little freshly milled black pepper but no salt.

Then pour in the milk (it won't cover the fish, but that doesn't matter), bring it up to simmering point and simmer gently, uncovered, for 8-12 minutes if you're using pieces of smoked haddock or cod, or 8 minutes for golden haddock cutlets.

You will be able to see quite clearly when they are cooked, as the whole thing will become pale and opaque.

Now carefully remove the fish to a plate using a fish slice, increase the heat and add the crème fraîche to the pan. Continue to simmer, uncovered, for 2-3 minutes, until the sauce reduces and thickens slightly, then whisk in the butter and return the fish to the sauce briefly.

Scatter in the chives, let it bubble for about 30 seconds and it's ready to serve.

 

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