September 2008 :

Ham and Haddock

1 large smoked haddock, 2 large slices smoked ham, 2 tablespoons butter, black pepper, a little water.

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Put the haddock, skin side down, in a large flat pan and barely cover with water, then bring to the boil and simmer for 2 minutes on each side. Remove the fish and take off the skin and all the bones. then heat the butter in a frying pan and lay ham slices in it, turning once. Now put the fish on top, season with a little black pepper, cover and simmer gently for about 3 minutes.

You can pour about 1/2 cup of thick cream on top and then brown it under a hot grill.

Copyright © 2008 Carine De Vos. All rights reserved.  

Revised: september 01, 2008