|Smoked haddock||1 Pound (500 Grams)|
|Butter||2 Tablespoon (30 Milliliter)|
|Light cream/Light cream||1 Cup (16 tbs)|
|Cornstarch||1 Tablespoon (15 Milliliter)|
1.Take off the skin from the fish and chop into small serving size pieces.
2.In a 9 inch (22.5cm) pie plate, heat butter for 2 minutes at HIGH.
3.Put the fish in it along with a sprinkling of pepper.
4.Put the lid on and heat at MEDIUM HIGH for 3 minutes.
5.Mix cornstarch with milk or cream and once blended, top the fish with the mixture.
6.Heat the fish on MEDIUM LOW for 5 minutes.
7.Serve warm with garnish of boiled peeled potatoes and chopped parsley.