Smoked Haddock with Creme Fraiche, Chive and Butter Sauce Serves 2 This recipe has the most wonderful combination of flavours and it only takes 12 minutes to make from start to finish. Serve it with spinach cooked in its own juices with a little butted then drain well for a great meal in no time at all.   - 2 pieces smoked haddock or smoked cod skinned, ..approximately 6-7 oz (175-200g) each or  - 12-14 oz (350-400g) golden haddock cutlets - 5fl oz (150mI) whole milk - 2 rounded tablespoons creme fraiche - 1/2 oz (10g) butter - 1 heaped tablespoon freshly snipped chives - freshly milled black pepper You need a 10 inch (25.5cm) frying pan. Place the fish in the frying pan and add a little freshly milled black pepper but no salt. Then pour in the milk (it won't cover the fish but that doesn't matter), bring it up to simmering point and simmer gently, uncovered, for about 8-12 minutes according to thickness if you’re using large pieces of smoked haddock or cod, or 8 minutes for golden haddock cutlets. You will be able to see quite clearly when it is cooked as the fish becomes pale and opaque. Then carefully lift the fish onto a plate, add the creme fraiche to the pan and continue to simmer uncovered, for about 2-3 minutes until the sauce reduces and thickens slightly. Whisk in the butter and return the fish to the sauce briefly, scatter in the chives, let it bubble for about 30 seconds. Then enjoy.