Ingredients
2 x 200g fillets smoked haddock
150ml semi-skimmed milk
Knob of butter
75g brown closed cup mushrooms, sliced
2 tbsp half fat crème fraîche
Small bunch of chives, snipped
Freshly ground black pepper
Method
Place the fish in a non-stick frying pan season with a little freshly ground black pepper.
Pour in the milk, bring to the boil then reduce the heat and gently simmer for 6-8 minutes or until the fish has turned opaque.
Transfer the fish to a plate using a fish slice and keep warm; reserve the cooking juices.
Wipe out the pan, add the butter and mushrooms and saute for 2 mins until the mushrooms are golden. Add the cooking juices and crème fraîche, simmer for 2-3 minutes, until the sauce reduces and thickens slightly.
Arrange the fish on two warm plates, spoon over the sauce then scatter over the chives.
Serve with mashed potato and wilted spinach.