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Haddock Duglere

1 1/2 lb Haddock Fillets, Skinned
1 oz Butter
1 oz Oil
2 oz Flour
1 lg Beefsteak Tomato
5 fl Double cream
Salt and Pepper

In a large non-stick 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 half-inch 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.

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