Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Haddock Duglere

Yield: 4 Servings

Ingredients and directions for this recipe

1 1/2 lb Haddock Fillets, Skinned
1 oz Butter
1 oz Oil
2 oz Flour
1 lg Beefsteak Tomato
5 fl Double cream
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.

See also:
Previous recipe Haddock Chowder
Next recipe Haddock Fish Cakes With Dipping Sauce (2)

Or try one of these recipes:
Cocoa Syrup
O'brien Potatoes (frz Dic