Smoked Haddock with Red Pepper Sauce Recipe
- 2 smoked haddock fillets
- ½ pint (300 ml) milk
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 1 garlic clove, crushed
- 2 large red peppers, cored, deseeded, and finely chopped
- 7 fl oz (200 ml) crème fraîche or soured cream
- 2½ fl oz (75 ml) low-fat soft cheese (optional)
- 1 tablespoon chopped tarragon
- Salt and pepper
- Chopped tarragon, to garnish
- Put the haddock fillets into a shallow pan, add the milk and poach for 5 minutes, or until done. When cooked, strain, reserving the milk. Cover the haddock and keep warm.
- Meanwhile, heat the oil in frying pan, add the shallots and garlic and fry gently for 5 minutes until soft. Add the red peppers and cook gently for 7—8 minutes, stirring occasionally.
- Put the crème fraîche into a bowl, stir in 60 ml/2 fl oz of the strained milk, then the low-fat soft cheese, if using. Stir in the red pepper mixture (or purée it in a food processor if you would like a very smooth sauce). Return the mixture to the pan and add the tarragon. Season the sauce to taste with salt and pepper, then simmer for 10 minutes.
- To serve, pour the sauce on to the plate and place the haddock on top. Sprinkle with pepper, garnish with tarragon and serve immediately.