Ingredients
225g/8oz smoked haddock or cod or pollock (undyed if possible)
300ml/1/2 pint milk
a little finely chopped onion
pinch of freshly ground pepper
2 firm ripe tomatoes
300ml/1/2 pint cream
50g/2oz red Cheddar cheese, grated chopped fresh flat-leaf parsley, to garnish
To Serve
freshly baked brown soda bread (recipes given in From Tide To Table)
Preparation
Preheat the oven to 190ºC/375ºF/Gas 5. Put the smoked haddock into a pan with the milk and onion; season with pepper, then bring slowly to the boil. Remove the fish from the milk immediately. Discard the milk; skin the fish, remove any bones and break the flesh up into pieces.
Plunge the tomatoes briefly into boiling water to loosen the skins, then peel, scoop out and discard the seeds and chop the flesh. Divide half of the tomato between four ramekin dishes. Add the smoked haddock, then put the remaining tomato on top. Divide the cream among the dishes, scatter the grated cheese on top and bake for about 20 minutes until golden brown and bubbling. Garnish each dish with a little parsley and serve at once with some brown bread.
