Smoked Haddock in Chive & Butter Sauce

Recipe for: SMOKED HADDOCK with CHIVE & BUTTER SAUCE

Ingredients:

• 350-400g (12-14 oz) smoked haddock/ cod, preferably skinned
• 2 tblsp crème fraiche or yoghurt
• 1 tblsp fresh chives (or other herb – dill or parsley, or even chopped spring onions)
• 10g butter, diced
• 150ml/ 5oz whole milk
• Freshly milled black pepper

Method:
 

1. place fish in large frying pan, season with pepper
2. pour in the milk
3. gently raise to simmering point, simmer for 8-12 minutes uncovered (fish will become pale & opaque).  Turn over in the milk in the middle of the time.
4. when cooked, carefully remove the fish to a warm plate & keep hot
5. raise the heat under the pan
6. add the crème fraiche/ yoghurt & simmer for 2-3 minutes, until sauce thickens slightly
7. whisk in the butter & the herbs
8. serve the fish onto plates, then pour over the butter/ herb sauce