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Cinnamon Poached Smoked Haddock with Fried Green Tomatoes
2 140 g; (5oz) pieces of; smoked haddock
4 Green tomatoes
290 ml Pasteurised milk; (1/2 pint)
1 Bay leaf
1 pn Cinnamon powder
1 tb Chopped fresh parsley
100 g Butter; (4oz)
Salt and freshly ground black pepper
First thing to do is cut the tomatoes into thickish slices, about 4
slices per tomato. Then place the milk, cinnamon and bay leaf into a
pan with the fish and cover with a lid. Bring to the boil and simmer
slowly for about 2 or 3 minutes, depending on the thickness of the
fish. Then turn the heat off and remove the lid. Leave to stand a
while, as you cook the tomatoes.
To do this place 1/2 the butter into a sauté pan and add the tomatoes
together with some salt and pepper. Sauté quickly until golden brown
and remove, divide between two plates. Return the pan to the heat and
add the remaining butter and the choppped parsley. Season and place
the fish on the tomatoes, pour over the juices from the pan.