Haddock Duglere Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Haddock Fillets, Skinned
1 ounce: Butter,
1 ounce: Oil,
2 ounce: Flour,
1 large: Beefsteak Tomato,
5 fl oz: Double cream,
Salt and Pepper,
Directions:
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 wont 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
Source from luhu.jp
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 wont 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
Source from luhu.jp