500gnaturally smoked haddockskin removed and diced.
1Punnet Cherry tomatoes halved
3Spring Onionsthinly sliced
1large Potato diced in small cubes.
200mlCream
110gCrème Fraiche
120gmature cheddar cheesegrated
Instructions
Preheat your oven to 180°C/350F/Gas Mark 4
Heat a large frying pan with 1 tbsp oil and fry the haddock pieces for approximately 2 minutes.
Add the potatoes, tomatoes, spring onions, crème fraiche and cream and cook for a further 8 - 10 minutes on a lower simmering heat. Remove from the heat, Season lightly and add half of the cheese to melt in the infused cream.
Divide the mixture into 4 ramekin dishes or crockpot. Sprinkle the top of each dish with the remaining cheddar cheese and place in the oven until the cheese is bubbling and slightly browned.
Serve immediately with some nice crusty bread or salad.
Notes
Try to use naturally smoked haddock as opposed to dyed. You could substitute Haddock for any firm smoked fish such as cod or coley.