Creamed Fresh Haddocks |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 | |||||||||
| INGREDIENTS: | ||
| 2 medium-sized cleaned and skinned fresh haddocks | flour | 10 fl oz (1/4 litre) half milk and half cream |
| 1-1/2 oz (40g) butter or margarine | salt and freshly ground black pepper | 1 teaspoon of made English mustard |
| 1 | Warm the butter in a frying-pan, flour the fish and season them with salt and black pepper. Turn them in the butter until coated all over and then add the already mixed cream and milk to the pan, heat until it is just boiling, then reduce the heat so that it barely simmers until the liquid is reduced and the fish cooked and tender, finally, add the made mustard. This makes a very good breakfast dish. |