Ingredients

4 smoked haddock fillets
300 ml (11 fl oz) semi-skimmed milk
150 g (5 fl oz) chestnut mushrooms, sliced
4 tbsp half fat crème fraiche 
1 handful chives, chopped

Place fish in a non-stick frying pan, season with black pepper and pour over milk. Bring to boil then reduce heat and simmer for 6-8 minutes, or until fish is cooked through. 

Transfer fish to a plate and keep warm. Reserve milk. Wipe out pan, add a knob of butter and the mushrooms and sauté for 2 minutes. Add reserved milk and crème fraiche, simmer for 2-3 minutes until sauce reduces and thickens slightly. Arrange fish on warm plates, spoon over sauce and scatter over chives.

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D C Thomson & Co Ltd.    Sunday Post    post plus