Recipe - Haddock Duglere

1 One half pound Haddock Fillets, Skinned
1 ounce Butter
1 ounce Oil
2 ounce Flour
1 lg Beefsteak Tomato
5 fl Double cream
Salt and Pepper

In a large nonstick 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 halfinch 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.

Source: Michael Barry, Yes! Magazine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini