Timothy Belmont, Gourmand Extraordinaire, has enjoyed a fine, simple meal this evening which consisted of undyed smoked haddock in creamy parsley sauce, baby boiled potatoes tossed in Cornish butter, green beans and home-made coleslaw.
I purchased the fish from my old pal Ivan at the bottom of the road this morning and it was literally skinless and boneless. Not one bone. I drizzled lemon juice over it with seasoning; enveloped it in tin foil; and baked it for fifteen minutes in the oven. It came out cooked perfectly - so flaky and delicate.
Another success, thanks to Ivan, Coffey's and Something Fishy!
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