• 4 fillets of smoked Haddock
• 1 onion
• 6 black peppercorns
• A few parsley stocks
• 1 ½ oz. butter
• Freshly-ground black pepper
• ½ pint double cream
• Parsley sprigs

Put the fish in shallow pan with the onion, peppercorns and parsley stalks. Cover with water, bring to a boil and simmer for 5 minutes. Drain and dry the fish.

Place the fish in a greased, shallow flameproof dish and dot with butter. Grind pepper over the fish and cook under moderate grill for 5 minutes, basting it frequently with the butter. Gently heat the cream.

Pour cream over fish and garnish with parsley.