Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Haddock Fillets, Skinned |
| 1 ounce | Butter |
| 1 ounce | Oil |
| 2 ounces | Flour |
| 1 large | Beefsteak Tomato |
| 5 fluid ounce | Double cream |
| \N \N | Salt and Pepper |
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