serves four
4 unsmoked streaky bacon rashers
500 grams smoked haddock fillet, skinned & cut into chunks
142ml carton double cream
4 tomatoes, sliced
50 grams Gruyere or Cheddar cheese, sliced
1 tablespoon freshly chopped parsley
freshly ground black pepper
Preheat the oven to 350°F. Grill or fry the bacon & cut each rasher into 3 pieces. Lay the smoked haddock in a shallow ovenproof dish & pour over the cream. Top with the tomato slices & bacon. Arrange the cheese slices over the top & season with ground black pepper. Cook, uncovered, in the oven until the fish flakes easily, about 10-15 minutes. Serve sprinkled with fresh parsley.
courtesy of: Sainsbury's, Sainsbury's Supermarkets Ltd., 33 Holborn, London EC1N 2HT
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