Smoked Haddock with a creamy sauce

Smoked Haddock with a creamy sauce

Serves 4

Core recipe

4 x 142g/5oz skinned smoked haddock fillets

¼ pint (140ml) skimmed milk

113g/4oz very low fat natural fromage frais

freshly ground black pepper

2-3 tablespoons finely snipped chives

Put the smoked haddock fillets side by side in a large shallow frying pan. Pour the milk over the top, then set over a very low heat.

When the milk is simmering gently, cover the pan with a lid and leave for about 8 minutes, until the haddock is cooked and flakes easily.

Lift the cooked haddock out of the pan and transfer to a warm plate. Keep warm while you make the creamy sauce.

Stir the fromage frais into the milk in the pan and stir over a gentle heat for about 2 minutes, until blended and heated through.

Add a good sprinkling of freshly ground black pepper and the chives. Pour over the smoked haddock fillets and serve immediately with a fresh green vegetable