Smoked Haddock Provencale Recipes

Ingredients :

675 g smoked haddock fillet, skinned

cold water

3 tbsp salad oil

50 g walnuts, coarsely chopped

75 g onions, peeled and grated

1 tbsp plain flour

350 g ripe tomatoes, blanched, skinned, chopped

2 tsp brown sugar

1 rounded tsp fresh chopped basil or 1/2 tsp dried

pepper to taste

chopped parsley

1. Cut haddock into 4 portions.
2. Put into large frying pan and cover with cold water.
3. Bring to boil and drain.
4. Repeat once more to remove excess saltiness.
5. Arrange, in single layer, in greased heatproof casserole dish.
6. Heat oil in a clean pan until hot and sizzling.
7. Add walnuts and onions.
8. Fry over medium heat until pale golden brown.
9. Stir in flour and cook an extra minute.
10. Mix in tomatoes, sugar, basil and pepper to taste.
11. Spoon over fish in dish.
12. Reheat, uncovered for 1/4 hour in hot oven, 425F, Gas 7.
13. Sprinkle thickly with parsley and serve.

Serves 4 - 6

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