Haddock with Mustard

Serves 4

Ingredients

4 x 200g Haddock Fillets

25g (1oz) Unsalted Butter

1 tablespoon peanut oil

4 tablespoon dry vermouth (Nolly Pratt)

150ml (5fl  oz) single cream

1 tablespoon dijon mustard

few drops Worcester sauce

salt & pepper

chopped parsley (handful)

Lemon wedges

Method

Heat the butter and oil in a frying pan and cook the fish two or three minutes on each side. Add vermouth, salt and pepper and poach the fish gently until cooked, 5-8 minutes. Carefully lift the fish on to a hot serving dish. Pour the cream into the pan, add mustard and Worcester sauce and mix well without letting the sauce boil (it could split if boiled). Pour over the fish and sprinkle with parsley. Serve with lemon wedges.