Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 94

Fry 2 chopped spring onions in a little butter in a deep pan. Tip in a large can of sweetcorn, 250ml double cream and a handful of chopped parsley. Slide in a couple of pieces of skinned and boned smoked haddock (about 400g total weight). Simmer for about 8 minutes or until the fish will flake easily. For 2.