This is a revised version of one of my favourite dishes. If you’re looking for fast fancy(ish) food you can’t go wrong.
- 200g Smoked Haddock
- 150ml Milk
- 30ml Double Cream
- 2 tsp Wholegrain Mustard
- 12 Asparagus Spears
In a small frying pan cover the asparagus in boiling water and simmer for about 5 minutes. Remove from the heat and leave to one side. In another frying pan lay the fish flesh side downand add the milk, bring to the boil and cook for about 4 minutes, turn the fish and cook for another 3 minutes.
Take the fish out and rest. Add the cream to the milk stir and then add the wholegrain mustard. Stir on a high heat for about a minute. Drain the asparagus and lay the fish over it, top with the sauce and serve.
PG
Portly Gourmet 