- 2 fillets of smoked haddock
- Milk, enough to cover the fish
- Parsley, a sprig
- Chives, a handful, chopped
- 1 large blob of Crème Fraiche
- 1 leek
- Large knob of butter
If the fish has been frozen, leave it out for about 2 hours so that it can thaw.
Get a saucepan on the heat and lay the fish, skin side down, in it. Pour over enough milk to just cover the fish. Add a sprig of parsley and some pepper. Cover and cook for about 10-13 minutes (the milk should be simmering).
Meanwhile, in a separate pan, fry up the leek - chop it so the chunks are about a 1.5 cm thick and pop in the pan with the butter. If in doubt add more butter here; it just makes it taste amazing.
After 10-13 minutes, check to see if the fish is cooked - it should flake when you cut at it gently with a knife. If it is done, take the fish out and keep it warm (cover it and leave it near the hob). Then add the crème fraiche and chopped chives to the pan and stir it in. Allow it to heat through.
To serve: create a bed of leeks and then lay the fish on top. Cover with the sauce.
NB. Keep any remaining sauce in the fridge and you can used it as a rather fab pasta sauce (post to follow!).