Haddock or Salmon and Tomato Cream

This haddock or salmon starter is incredibly easy to make with rich deep flavours of the fish combined with the tomato with the parmesan topping.

Ingredients for 4 people

Melt the anchovies and the oil from the tin in a small pan over a gently heat (this will melt into an oily sauce).
Mix the slightly cooled anchovy sauce into the cream in a bowl.
Pour off and discard some of the tomato juice and liquidise the rest in a food mixer. Mix into this the cream and anchovy sauce and set aside. This can be done the day before and kept covered in the fridge if required.
Dice the onion into very small pieces and gently fry in a dessert spoon of olive oil until it is translucent.
Cut the fish into small bite size pieces, dip into plain flour then divide between 4 greased ramekins along with the cooked onion.
Spoon the creamy tomato sauce over the fish and sprinkle a good layer of the grated parmesan on top just before putting into the oven preheated to 180°C for 20 minutes.
Put under a hot grill for a couple of minutes until the parmesan is brown and bubbling.
You can serve this with some warm bread and a green salad if a more substantial starter is required or if it’s to be served as a light lunch.