575 g (1 1/4 lb) Finnan haddock on the bone
125 ml (4 fl oz) milk
2 tbsp (1 oz) 25 g butter
4 (100 g/4 oz) slices cooked ham
pepper
3 tbsp (60 ml) double cream (heavy cream)
125 ml (4 fl oz) milk
2 tbsp (1 oz) 25 g butter
4 (100 g/4 oz) slices cooked ham
pepper
3 tbsp (60 ml) double cream (heavy cream)
method
1. Pour the milk into a large frying pan. Heat to just below boiling point, add the haddock, lower the heat and simmer for 10-15 minutes or until the fish is cooked.
2. Using a slotted spoon and a fish slice, transfer the fish to a large plate. Remove the skin and bones from the fish and flake the flesh. Reserve the cooking liquid in a jug-
3. Melt the butter in a clean frying pan and add the ham slices. Heat through, turning once, then arrange the ham slices in a warmed flameproof dish. Spoon the flaked fish over the ham and pour the reserved cooking liquid over. Add pepper to taste, then drizzle the cream over the dish. Brown quickly under a hot grill before serving.
2. Using a slotted spoon and a fish slice, transfer the fish to a large plate. Remove the skin and bones from the fish and flake the flesh. Reserve the cooking liquid in a jug-
3. Melt the butter in a clean frying pan and add the ham slices. Heat through, turning once, then arrange the ham slices in a warmed flameproof dish. Spoon the flaked fish over the ham and pour the reserved cooking liquid over. Add pepper to taste, then drizzle the cream over the dish. Brown quickly under a hot grill before serving.
serving amount
serves 4
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